Creamy Pesto Pasta
A little ricotta makes pesto night extra creamy. Rotelle catches the lemony pesto sauce in every wheel, while microgreens add a fresh finish. Easy enough for a weeknight, good enough to invite someone over.
🕒 Prep & Cook Time: 20 min | Serves 4
Ingredients
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1 box Rotelle
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1 cup ricotta
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1/2 cup pesto, plus more for serving
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Juice of 1/2 lemon
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Salt and pepper, to taste
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1 cup kale microgreens
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Parmesan cheese, for serving
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
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Meanwhile, add the ricotta, pesto, lemon juice, salt, and pepper to a food processor. Process until smooth and creamy.
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In a large bowl, toss the cooked pasta with the ricotta mixture. Add pasta water a little at a time, tossing until the sauce reaches your desired consistency, then stir in the kale microgreens.
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Divide between bowls and top with dollops of pesto, freshly grated Parmesan, and extra microgreens. Serve immediately.
