Pasta Sun-Dried Tomato Ricotta Pesto (Printable Version)
# What You’ll Need:
→ Pasta
01 -
200g dried pasta
→ Pesto
02 -
100g sun-dried tomatoes
03 -
150g ricotta cheese
04 -
30g pine nuts
05 -
2 tbsp lemon juice
06 -
1 tsp miso
07 -
1/2 tsp chili flakes
08 -
1/2 tsp smoked paprika
09 -
1/4 tsp black pepper
10 -
3 tbsp olive oil
→ Garnish
11 -
Fresh thyme, for garnish
12 -
Extra freshly ground black pepper, for garnish
→ Optional
13 -
100g pancetta (optional)
14 -
1 clove garlic, minced
# Steps to Follow:
01 -
Cook the pasta in salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
02 -
In a food processor, combine sun-dried tomatoes, ricotta, pine nuts, lemon juice, miso, chili flakes, smoked paprika, and black pepper. Process until finely chopped. Add olive oil and blend until smooth.
03 -
Heat olive oil in a large skillet over medium-high heat. Add pancetta and cook for 3 minutes. Discard any excess fat, if needed. Add pine nuts and cook, tossing often, until the pancetta is browned and crisp, about 5 minutes. Add garlic and sauté over low heat until soft, about 1-2 minutes.
04 -
Add the prepared pesto to the skillet and bring it to a simmer over low heat for about 1 minute, combining it with the pancetta (if using). Immediately turn off the heat. Add the cooked pasta and 1/4 cup of the reserved pasta water. Toss, adding more of the cooking liquid as needed, until the pasta is glossy and evenly coated with the sauce. Taste and adjust seasoning with black pepper or salt, if necessary.
05 -
Divide the pasta among bowls. Sprinkle with extra freshly ground black pepper and garnish with thyme. Serve immediately.
# Additional Notes:
01 -
Reserve some pasta cooking water to adjust the consistency of the sauce.
02 -
If pancetta is omitted, taste the sauce and adjust salt accordingly.