Description
Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) is a creamy, vibrant dish that combines homemade basil pesto with rich ricotta cheese for an irresistible meal. Perfectly suited for busy weeknights or casual gatherings, this gluten-free and nut-free recipe caters to various dietary needs without sacrificing flavor. In just 25 minutes, you can whip up a comforting bowl of pasta that everyone will love. With simple ingredients and easy preparation steps, this dish will quickly become a favorite in your home.
Ingredients
Scale
- 12 oz gluten-free fettuccini
- 1/4 cup ricotta cheese
- 1 cup homemade basil pesto
- 2 cups fresh basil leaves
- 1 cup roasted pumpkin seeds
- 4 cloves garlic
- 1/4 cup lemon juice
- 1/4 cup grated parmesan cheese or nutritional yeast
- Olive oil
Instructions
- In a food processor, blend basil leaves, pumpkin seeds, garlic, lemon juice, parmesan (or nutritional yeast), salt, and pepper until smooth. Gradually add olive oil while blending.
- Cook gluten-free fettuccini according to package instructions; reserve 1/2 cup of pasta water before draining.
- In the large pot used for cooking pasta, mix prepared pesto, ricotta cheese, lemon juice, and reserved pasta water over medium heat until desired consistency is reached.
- Toss the cooked pasta with the sauce and serve immediately. Garnish with additional parmesan or fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg