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Ricotta Pesto Pasta Sauce

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner Italian
Ricotta Pesto Pasta Sauce
Ingredients
  • 8 ounces orecchiette pasta
  • 1/2 cup ricotta cheese
  • 1 large egg
  • 1 teaspoon kosher salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon, zested
  • 1 pinch cayenne pepper, or to taste
  • 1/4 cup pesto, or to taste
Instructions
1
Heat a large pot of water with salt over high heat until it reaches a rolling boil. Cook orecchiette according to the package instructions, but reduce the cooking time by 1 minute, approximately 10 minutes.
2
Simultaneously, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Blend the ingredients together until you achieve a smooth paste-like consistency. Gradually add 1/3 cup of hot pasta water and mix well until fully incorporated. Repeat the process with another 1/3 cup of hot pasta water.
3
Use a strainer to transfer the cooked orecchiette to a saucepan, allowing most of the water to drain off while reserving some for later use. Add the sauce mixture and adjust the heat to medium. Stir constantly until the sauce thickens enough to coat the pasta evenly, taking about 2 minutes. If the sauce becomes too thick, add a little more reserved pasta water and stir well. Stir in pesto to give the dish an extra layer of flavor. Taste and adjust the seasoning as needed. Finally, transfer the pasta to a warm serving bowl.