one pot sundried tomato pesto ricotta pasta
Simple ingredients, big fat flavor.
Ingredients
- 1 lb pasta (I prefer short cut)
- 1 jar sundried tomatoes in oil
- 1/2 cup fresh basil
- 1/3 cup walnuts
- 1/3 cup grated parmesan cheese
- 1 tbsp fresh oregano
- 3 cloves garlic
- 2 tbsp lemon juice
- 1 cup whole milk ricotta cheese
- 2 tbsp salted butter
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, reserving 1 cup of the pasta water.
- While the pasta cooks, make the pesto. Combine in the bowl of a food processor the sundried tomatoes AND the oil, basil, walnuts, parmesan, oregano, garlic, lemon juice, and a pinch of salt and pepper. Whip until combined. If the pesto seems too chunky, add 1-2 tablespoons of water. This should make about 1 cup of pesto.
- To the pot with the hot pasta, add 1/2 cup of pesto, the ricotta, and the butter. Stir, thinning with pasta water as needed to create a sauce. Feel free to add more pesto if you like a stronger flavor.
- Serve with fresh basil and cracked black pepper, as desired.