Pasta with ricotta-basil pesto

Pasta with ricotta-basil pesto

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  • 4
  • Easy
  • 15 minutes
  • 4 minutes
  • Steenberg Sémillon 2009


  • 400 g organic spaghetti
  • Basil leaves, to garnish
  • Pine nuts, toasted, to garnish
  • Parmesan, grated, for serving
  • For the ricotta-basil pesto, pound together:
  • 1 x 250-300 g tub ricotta
  • 30 g basil leaves, tough stalks discarded
  • ½ cup grated Parmesan
  • 2 T pine nuts, toasted
  • 1 clove garlic, crushed
  • 3 T olive oil
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Bring a saucepan of water to the boil, add the pasta and cook until al dente. Serve the hot pasta with the sauce, at room temperature (if necessary, loosen with a little hot pasta water). Check seasoning, sprinkle with basil leaves and toasted pine nuts and pass around Parmesan at the table.

Cook’s notes: This easy pesto is also good on baked potatoes, as a filling in omelettes and pushed under the skin of chicken breasts before roasting.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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