This lemon pesto pasta is one of those simple, comforting meals that feels a little special without being complicated. It comes together quickly with pantry and fridge staples and is light, creamy, and fresh all at once. The ricotta creates a soft, silky sauce while the lemon pesto and fresh lemon juice keep everything bright and balanced.
It’s the kind of meal that works just as well for a quiet weeknight as it does for sharing around the table with company.
Why You’ll Love This Pasta
- It comes together in under 30 minutes
- Made with simple pantry and fridge staples
- Creamy and comforting without feeling heavy
- Easily adaptable to what you already have on hand
- Feels fresh and special while still being practical
Ingredients Needed
- Pasta of choice
- Ricotta Cheese
- Olive Oil
- Salt & Pepper- Redmond Real Salt is the BEST use code “seedandsparrow” for a discount
- Lemon or Basil Pesto
- A Lemon
- Garlic
- Fresh Parmesan Cheese
- Prepared Chicken(optional)
- Basil for Garnish(optional)
Equipment Needed
- A Bowl
- A Large Pot
- Spatula
- Measuring Cups and Spoons
- Cheese Grater
- Zester
- Cutting Board and Knife
Tips & Tricks
- Salt your pasta water well. This builds flavor from the start.
- Add pasta while it’s hot. The warmth helps the ricotta melt smoothly.
- Use pasta water sparingly. Add just enough to loosen the sauce.
- Fresh Parmesan melts best and adds the most flavor.
Substitutions
- Ricotta: Part-skim works, but whole milk gives the creamiest texture.
- Lemon pesto: Regular basil pesto works — just add extra lemon juice or zest.
- Parmesan: Pecorino Romano is a great alternative for a sharper bite.
- Pasta: Any shape works; short pasta holds sauce well, long noodles feel more elegant.
Easy Additions
- Greens: Baby spinach or arugula wilt beautifully into the hot pasta.
- Protein: Grilled chicken, shrimp, or rotisserie chicken all pair well.
- Vegetables: Roasted broccoli, asparagus, peas, or zucchini add texture.
- Heat: A pinch of red pepper flakes for warmth.
Storage & Leftovers
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop or microwave with a splash of water or milk to loosen the sauce.
- Freezing: Not recommended — ricotta-based sauces can change texture once frozen.
Watch me make this recipe here:
This is one of those recipes that reminds me good food doesn’t have to be complicated. Using what you have, keeping things simple, and cooking with intention often leads to the most satisfying meals. If you give this one a try, don’t be afraid to make it your own — those little adjustments are often what turn a recipe into a family favorite.
PrintLemon Pesto Pasta
A simple, comforting pasta that feels a little special without being complicated. Creamy ricotta, lemon pesto, and fresh lemon come together for a light, bright, and satisfying meal.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4-6 1x
Ingredients
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1 package pasta of choice
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1/2 cup reserved pasta water
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1 1/3 cups ricotta (whole milk preferred)
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1 1/2 tablespoons olive oil
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3 tablespoons lemon pesto
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Juice of 1 lemon
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2 garlic cloves, minced
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1/2 cup fresh Parmesan cheese, grated or shaved
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Salt and pepper, to taste
Instructions
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Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions.
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Just before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set aside.
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In a large bowl, mix together the ricotta, olive oil, lemon pesto, lemon juice, garlic, Parmesan, salt, and pepper.
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Add the hot pasta to the bowl and toss gently to combine.
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Add reserved pasta water a little at a time until the sauce is smooth and coats the pasta.
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Taste and adjust seasoning as needed. Serve warm.
