Sun-Dried Tomato Ricotta Pesto

This creamy sun-dried tomato ricotta pesto transforms ordinary pasta night into something extraordinary. The velvety texture combined with deep umami flavors creates a dish that feels indulgent but comes together in just 20 minutes. Each forkful delivers a perfect balance of richness and brightness that will have you reaching for seconds.

I discovered this recipe during a particularly hectic week when I needed something comforting but quick. After the first bite, my partner declared it "restaurant quality" and now it's become our Monday night tradition to ease into the week.

Ingredients

• Pasta of your choice: preferably a shape that holds sauce well like rigatoni or fusilli
• Sun-dried tomatoes: packed in oil for deep concentrated flavor and richness
• Ricotta cheese: creates the creamy base while keeping the sauce lighter than heavy cream
• Pine nuts: add nutty depth and help create the perfect texture when blended
• Lemon juice: brightens everything and balances the richness
• Miso paste: delivers umami depth that makes this sauce truly special
• Red pepper flakes: add gentle heat that wakes up your palate
• Smoked paprika: for subtle smoky complexity
• Pancetta: provides savory richness and textural contrast
• Garlic: for aromatic foundation
• Olive oil: helps create silky texture and carries flavor
• Fresh thyme: for herbaceous finish

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil then add a generous amount of salt until it tastes like the sea. Cook pasta until just al dente according to package directions usually 1 minute less than suggested. Before draining be sure to reserve at least 1/2 cup of the starchy cooking water this is crucial for creating a silky sauce later. Drain pasta but do not rinse it.

Make the Pesto:

Add sun-dried tomatoes ricotta pine nuts lemon juice miso red pepper flakes smoked paprika and black pepper to your food processor. Pulse several times until everything is finely chopped but not completely smooth. With the processor running slowly pour in the olive oil and continue processing until you achieve a smooth yet slightly textured consistency. The pesto should be thick but spreadable.

Prepare the Flavor Base:

Heat olive oil in a large skillet over medium high heat until shimmering. Add the pancetta and cook undisturbed for about 1 minute then stir and continue cooking for another 2 minutes. If excessive fat renders out carefully spoon some away leaving just enough to coat the pan. Add the pine nuts to the pan and cook alongside the pancetta tossing frequently to prevent burning until the pancetta becomes crispy and the pine nuts turn golden brown about 5 minutes total. Reduce heat to low and add minced garlic sautéing just until fragrant about 1 to 2 minutes being careful not to let it brown.

Combine Everything:

Add the prepared pesto to the skillet with the pancetta mixture and warm it through over low heat for about 1 minute just enough to meld the flavors. Be careful not to overheat as this can cause the ricotta to separate. Immediately turn off the heat and add the drained pasta along with 1/4 cup of the reserved pasta cooking water. Toss everything together vigorously using tongs or a wooden spoon adding more pasta water a tablespoon at a time until the sauce coats every strand of pasta with a glossy finish. Taste and adjust seasoning with freshly ground black pepper.

Save This

The miso paste is my secret weapon in this recipe. I discovered its transformative powers in Italian cooking quite by accident when I was out of parmesan one night. The umami depth it provides is unmatched and several friends have now adopted this trick for their own pasta dishes.

Storage Tips

This pasta keeps remarkably well in the refrigerator for up to 3 days in an airtight container. The flavors actually continue to develop overnight making it possibly even more delicious the next day. When reheating add a splash of water and warm gently over medium low heat stirring frequently to prevent sticking. Avoid microwave reheating if possible as it can make the sauce separate.

Easy Substitutions

This recipe welcomes many adaptations based on what you have available. No pine nuts? Walnuts or even sunflower seeds work beautifully. Vegetarians can skip the pancetta and add roasted mushrooms for meaty texture. If ricotta is unavailable cream cheese provides similar creaminess though you may want to reduce the amount slightly. For a dairy free version substitute soaked cashews blended with a bit of nutritional yeast.

Serving Suggestions

While this pasta is certainly satisfying on its own I love pairing it with a simple arugula salad dressed with just lemon juice olive oil and a pinch of salt. The peppery greens provide the perfect counterpoint to the rich pasta. For wine pairing a crisp Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully. In colder months this pasta makes an excellent first course before a simple roasted chicken.

Common Queries

→ What pasta shape works best for this sauce?

Short shapes like penne or rigatoni hold onto the rich pesto, but spaghetti or fettuccine also pair well.

→ Can I make the pesto without pancetta?

Yes! Omit pancetta and taste for salt—this keeps the dish vegetarian while maintaining full flavor.

→ Is it necessary to reserve pasta water?

Yes, adding pasta water helps loosen and emulsify the sauce, ensuring it coats each strand evenly.

→ What can I use instead of pine nuts?

Try slivered almonds or walnuts for a different nutty flavor and texture in the pesto.

→ How should leftovers be stored?

Refrigerate in an airtight container for up to two days. Warm gently with a splash of water or olive oil.

→ Can I use store-bought sun-dried tomatoes?

Yes, both oil-packed and dried varieties work. If dried, soak briefly in hot water before blending.