Creamy High-Protein Ricotta Pesto Pasta Recipe (20 Minutes, 8 Ingredients) High Protein Recipes Pasta Italian Recipes Dinner Gluten-free Low Sugar Recipes

I’ve been really trying to post some simple and simply delicious recipes that work for busy people. This high-protein ricotta pesto pasta recipe is a great one! The wonderfully creamy and delicious Italian pasta recipe with ricotta adds pesto for a nutty flavor that really hits the spot. (Check out the health benefits of protein.)

I made this pasta recipe with a gluten-free pasta, but any pasta shape or type will work. As always, don’t overcook your pasta or it becomes mushy and loses some of the wonderful texture that is layered into this meal.

To make this easy pasta dinner tonight you will need fresh basil, olive oil, garlic, Romano or Parmesan cheese, nuts (pecans, macadamia or pine nuts work well), salt, paste, ricotta and black pepper. 

Serve this Italian dinner with a simple salad or side dish like broccolini for a wonderful easy meal tonight.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 3 cups fresh basil leaves
• 1/3 cup extra virgin olive oil, plus more if needed
• 2 cloves garlic
• 1/3 cup grated Romano or Parmesan cheese
• 1/4 cup roasted pecans, macadamia nuts or pine nuts
• 1/2 - 1 teaspoon salt (or to taste)
• 16 ounces pasta, cooked to al dente according to package directions (reserve 1 cup pasta water)
• 15 ounces ricotta cheese

Here's how to make it: 

1. Put the fresh basil, cheeses, nuts and salt into a food processor or blender. Pulse to combine. Drizzle in the olive oil until you thin the pesto and it is blended together. Taste and add more salt and black pepper, to taste. (For more flavor, toast the nuts in a dry skillet until fragrant. Be careful not to burn the nuts! In a pinch, you could use store-bought basil pesto.)
2. Add the ricotta and pesto to the pasta in a bowl and toss to combine.
3. Use a bit of the pasta water to thin the mixture, if desired, making sure to only add a bit at a time. Serve with crusty bread and a sprinkle of more Parmesan. Store the pasta in an airtight container in the fridge for up to four days.

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