Easy Pesto and Ricotta Pasta (Gluten-Free, Nut-Free) Recipe
A quick and delicious gluten-free and nut-free pasta recipe featuring creamy ricotta and vibrant homemade pesto made from basil and roasted pumpkin seeds. Ready in 25 minutes, this easy dish combines fresh flavors with simple ingredients for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Pasta
- 12 oz gluten-free fettuccini pasta
Sauce and Pesto
- 1/4 cup ricotta cheese
- 1 cup homemade pesto (see below)
- 1/2 cup reserved pasta water
- 1 tbsp lemon juice
Homemade Pesto Ingredients
- 2 cups fresh basil leaves (packed)
- 1 cup roasted pumpkin seeds (unsalted)
- 4 cloves garlic
- 1/4 cup lemon juice
- 1/4 cup grated parmesan cheese (or nutritional yeast for dairy-free)
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Pesto: In a food processor, blend together the fresh basil leaves, roasted pumpkin seeds, garlic cloves, lemon juice, grated Parmesan cheese or nutritional yeast, salt, and black pepper until combined. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and emulsified.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the gluten-free fettuccini and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water for the sauce.
- Combine the Sauce: Return the drained pasta to the pot over medium heat. Stir in the prepared pesto, ricotta cheese, lemon juice, and 1/4 cup of the reserved pasta water. Gently mix to combine, adding additional pasta water as needed to achieve a smooth, creamy consistency.
- Serve: Toss the cooked pasta well with the sauce to ensure even coating. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
Notes
- For a dairy-free option, substitute Parmesan cheese with nutritional yeast and use a plant-based ricotta or omit it.
- Reserve pasta water to adjust sauce consistency, adding little by little until desired texture is reached.
- Roasted pumpkin seeds provide a nut-free alternative with great texture and flavor in the pesto.
- Serve immediately to enjoy the freshest flavors and best texture.
