Fresh basil is probably my favorite herb. Although it’s followed very closely by fresh thyme, it ranks at the top of the list year-round. I try to always make sure I have some fresh basil growing either inside or outside because I love adding it to lunch salads, bruschetta, all my pasta dishes, chicken dishes and basically any other dish where the flavors will marry perfectly with the other ingredients for that fresh, bright burst of flavor. I especially love making pesto with it and adding to pasta for pesto pasta.
My basil woes this year
This year in the garden, my basil grew dismally. I’ve never had an issue growing it before but it was oddly wet here in early spring and we were using a drip irrigation for the first time ever. I guess I should have expected some garden road bumps. But I didn’t expect them with my basil.
I had some choice words for Mother Nature as I ripped out my three green plants that had become sick. I mean, I’m an Italian. I need basil at my fingertips.
After tossing those plants in the burn pile, I immediately went and planted some in pots on the porch and the kitchen. I love using herbs as decoration so while I was frustrated about the garden, I didn’t mind having some fresh basil next to me in the kitchen at all times. Pretty handy, actually!
Having it sitting there and growing so happily was motivating me to make this fresh Pesto Pasta recipe with fresh, whipped Ricotta.
Pesto pasta was absent from my childhood
Pesto pasta was absent from my childhoodI don’t remember my family actually making a lot of Pesto Pasta growing up. My mom was not a gardener and I don’t think she ever actually loved cooking like I do. One of my grandmas stuck to the traditional red sauce pastas filled with herbs, different meats and some sweetness. While my other grandmother tried all the pasta recipes straight from the pages of Bon Appetite. She tucked the ones she loved away in a little recipe box.
I don’t actually ever remember eating Pesto Pasta for the first time, but it was probably not until sometime in my early 20’s. Despite loving all pastas under the sun now, I tended to veer towards traditional sauces too.
But now, I won’t let a summer go by without having Pesto Pasta and the fact that I can now grow my own basil for it (at least most of the time) is the cherry on top. (Or maybe it’s the cheese?)
Pesto Pasta with Honey Whipped Ricotta
This dish is a little love affair for your mouth. It combines my my Homemade Basil Pesto recipe with a little bit of heat and the sweetness of ricotta mixed perfectly with organic honey. It goes so well together that this recipe is going in our seasonal rotation now. I may have eaten two plates the night I made it and then I ate it for lunch the next day. My family was gone for the weekend and what’s a girl with a fridge full of pasta supposed to do? I couldn’t waste this Pesto Pasta. It’s just too good.
Whipping the ricotta in this dish really gives it a nice consistency. I love how smooth and soft it is. With the sweetness too, it almost feels like a dessert. But it truly pairs perfectly with the flavors in the pesto pasta to give the dish a delicious personality.
Tips for making Pesto Pasta with whipped Ricotta
- This is about a 30-minute meal to make from start to finish, but of course you can make the homemade pesto in advance and save it for about 3 day in an air tight contain in the refrigerator.
- I mentioned that this recipe comes with a little heat. That’s optional. I added a little red pepper to this and it really jazzes up the pesto pasta! I might be a tiny bit addicted now, but you can surely pass on it. However, I recommend adding some in if you aren’t adverse.
- Don’t’ forget to salt appropriately. 🙂 This is true wisdom to live by – no matter what recipe you’re making. But it is especially true with pasta. Add a little at a time until it’s just right!
- I use Fettuccine for my Pesto Pasta, but you can use spaghetti, linguine or really any pasta with this too. I just believe the long pastas work the best with Pesto Pasta.
- Use good, quality extra virgin olive oil. You won’t regret it. You will regret going cheap here.
- Use the freshest ingredients possible – from the basil down to the cheese.
Equipment for making Pesto Pasta
You will need a food processor for this recipe. I use this one {HERE}. In fact, someone lost the cover to the one we have (Kevin?) and I ended up buying two – just to make sure I’d always have one. I love the price point and it’s honestly the best, little machine I’ve ever used. It’s the workhorse of the kitchen.
Thank you so much for stopping by, friends! I hope that you will come back again and visit us here at the farmhouse. For more pasta recipes, you can click {HERE}. You can find the full, printable recipe for the Pesto Pasta with whipped Riccota below! Happy eating!
Pesto Pasta with Whipped Honey Ricotta
Ingredients
Pasta ingredients
- 16 oz. fettuccini This is about 1 box.
- 15 oz. fresh ricotta cheese I use full fat, whole milk ricotta.
- 2 Tbsp. fresh honey
- Salt for the pasta water
Basil Ingredients
- 2 cups fresh basil, packed
- 1 cup extra virgin olive oil
- 1/3 cup pine nuts
- 1/2 cup fresh, shredded Parmesan cheese
- 3 cloves of fresh garlic
- 1/2 - 1 tsp. sea salt
- 1/4 tsp. fresh ground black pepper
- Optional: Pinch of red pepper flakes
Instructions
- Heat a pot of water with a little salt to a boil. Add the fettuccini and cook to package directions.
- Add all the ingredients for the pesto to a food processor and blend until smooth.
- Clean the food processor and then add in the ricotta and honey. Whip until smooth.
- Mix the fettuccine and pesto together.
- Smear the ricotta on a plate and then pile the fettuccine next to it.
- Top with additional salt, pepper and a few red pepper flakes. Enjoy!
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