Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) Recipe

There is something irresistibly comforting and vibrant about the combination of fresh basil pesto and creamy ricotta, especially when it’s crafted in an Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) Recipe that’s both accessible and nourishing. This dish perfectly balances bright, herbaceous flavors with a smooth, luscious texture, all while being friendly to gluten and nut allergies. It’s a delightful weeknight meal that feels just a bit special, made with simple ingredients that come together in under 30 minutes—a true celebration of wholesome cooking and fresh tastes.

Ingredients You’ll Need

Gathering these straightforward but thoughtfully selected ingredients is the key to achieving the vibrant color, rich texture, and layered taste of this pasta. Each component plays a vital role: the gluten-free fettuccine is a fantastic base, the homemade pesto bursts with herbaceous freshness, and the ricotta adds a gentle creaminess that elevates the whole dish.

• 12 oz gluten-free fettuccine: A tender, comforting pasta base that’s perfect for soaking up the pesto sauce without worrying about gluten.
• 1/4 cup ricotta cheese: Adds a luscious, creamy element that softens the boldness of the pesto while giving a silky finish.
• 1 cup homemade pesto: Bursting with fresh basil and lemon brightness, this nut-free pesto features roasted pumpkin seeds as a delicious substitute for traditional nuts.
• 1/2 cup reserved pasta water: This starchy water helps create a smooth, cohesive sauce that clings perfectly to every strand of pasta.
• 1 tbsp lemon juice: Brings a zesty brightness that cuts through the richness and adds a fresh lift.
• 2 cups fresh basil leaves (packed): The aromatic heart of the pesto, delivering a deep green color and garden-fresh flavor.
• 1 cup roasted unsalted pumpkin seeds: A wholesome, nut-free alternative adding subtle crunch and a toasty note to the pesto.
• 4 cloves garlic: Infuses the pesto with a gentle kick and aromatic depth that balances the basil’s sweetness.
• 1/4 cup lemon juice (for pesto): Enhances the pesto’s lively citrus notes and brightens the overall flavor profile.
• 1/4 cup grated Parmesan cheese (or nutritional yeast for dairy-free): Adds umami richness and a subtle saltiness that complements the fresh herbs.
• 1/4 cup olive oil: Smooths out the pesto to a luscious consistency and enriches the flavor with fruity undertones.
• 1/2 tsp salt: Enhances all the flavors and balances the tartness of lemon and garlic.
• 1/4 tsp black pepper: Adds a mild heat and depth that rounds out the seasoning perfectly.

How to Make Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) Recipe

Step 1: Prepare the Pesto

Start by crafting a vibrant pesto that sets this dish apart. In a food processor, blend together fresh basil leaves, roasted pumpkin seeds, garlic cloves, lemon juice, grated Parmesan (or nutritional yeast), salt, and black pepper. While the processor is running, slowly drizzle in the olive oil to achieve a smooth, silky sauce that’s bursting with fresh flavor and just the right texture to coat every bite of pasta beautifully.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil and cook your gluten-free fettuccine according to the package instructions, typically until al dente. Be sure to reserve 1/2 cup of the pasta cooking water before draining — this precious liquid will help you loosen the pesto sauce and allow it to cling perfectly to the noodles, creating a luscious mouthfeel.

Step 3: Combine Sauce and Pasta

Using the pot you cooked the pasta in, gently warm the pesto with ricotta cheese, lemon juice, and 1/4 cup of the reserved pasta water over medium heat. Stir well to melt the ricotta into the pesto, creating a silky, creamy sauce. Add more pasta water a little at a time if you prefer a lighter sauce or want it to coat the pasta more evenly.

Step 4: Toss and Serve

Return the drained pasta to the pot and toss everything together until each strand is luxuriously coated with the rich pesto and ricotta sauce. At this point, you can add an extra sprinkle of Parmesan or fresh basil leaves if you like, then serve immediately for the best texture and fresh burst of flavor.

How to Serve Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) Recipe

Garnishes

Adding a few thoughtful garnishes can transform this homemade comfort food into an elegant dish. Fresh basil leaves bring a pop of color and a refreshing herbal note. A sprinkle of grated Parmesan or a dusting of nutritional yeast offers an extra layer of savory goodness. For a bit of crunch, consider tossing on some additional toasted pumpkin seeds or even a few red pepper flakes if you prefer a hint of heat.

Side Dishes

This pasta pairs wonderfully with crisp, bright sides. A simple arugula salad dressed with lemon vinaigrette complements the creamy richness perfectly, while roasted vegetables like asparagus, cherry tomatoes, or zucchini add seasonal earthiness and texture contrast. For a fuller meal, grilled chicken or baked fish can also be excellent companions without overwhelming the delicate pesto flavors.

Creative Ways to Present

Serve this dish in rustic ceramic bowls to highlight its fresh, vibrant colors. For a fun, casual vibe, pour the pasta into wide, shallow plates and encourage everyone to add their own garnishes. You can also get playful by layering the pasta with dollops of ricotta and spoonfuls of pesto in a clear glass casserole for a visually stunning buffet-style presentation that invites guests to dig in.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) Recipe, store it in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, though the texture of the pasta may soften slightly, so it’s best enjoyed within that window for optimal taste and mouthfeel.

Freezing

While freezing pesto pasta can sometimes affect the texture, this recipe freezes reasonably well. Place cooled pasta in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the fridge before reheating. Consider keeping some extra pesto sauce aside to freshen up the pasta after thawing so it remains vibrant.

Reheating

Reheat leftovers gently on the stove over low heat, stirring frequently to prevent sticking and adding a splash of reserved pasta water or olive oil to revive the sauce’s creaminess. Avoid microwaving at high power, as it can cause the pasta to dry out and the ricotta to separate.

FAQs

Can I use store-bought pesto for this Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) Recipe?

Absolutely! While homemade pesto really shines in this recipe, a high-quality store-bought pesto will do just fine and save you time. Just check the label to ensure it’s nut-free and gluten-free if you’re catering to those dietary needs.

Is there a dairy-free version of this recipe?

Yes! Swap the ricotta for a plant-based ricotta alternative or silken tofu, and use nutritional yeast instead of Parmesan to keep it dairy-free while maintaining that rich umami flavor.

Can I replace pumpkin seeds with something else?

If you’re avoiding pumpkin seeds or want a different flavor, try sunflower seeds or hemp seeds as nut-free alternatives. They create a similar texture and earthiness in the pesto.

How do I make sure the sauce isn’t too thick or too thin?

Reserve some pasta cooking water to adjust the sauce consistency. Add a little at a time until you achieve a creamy sauce that coats the pasta without pooling or becoming gluey.

Can this dish be served cold as a pasta salad?

Definitely! This Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) Recipe makes a delicious cold pasta salad. Just toss it with a little extra olive oil and fresh herbs before chilling, and enjoy it as a refreshing meal on warm days.

Final Thoughts

This Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) Recipe is one of those rare finds that feels both indulgent and wholesome, elegant yet simple. It’s perfect for anyone looking to enjoy a bright, fresh pasta dish without gluten or nuts hovering over their plate. I encourage you to dive in, make it your own, and savor every delightful bite. You’ll find it’s a recipe that comes back to your table again and again.

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