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Pasta with Sun Dried Tomato Ricotta Pesto Recipe
Ben Carraoli

Pasta with Sun Dried Tomato Ricotta Pesto Recipe

I still remember the first time I made this pasta with sun dried tomato ricotta pesto—it instantly became one of those recipes I knew I’d return to again and again. The sauce came together so smoothly and tasted rich without feeling heavy.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 7 oz pasta rigatoni, penne, or paccheri work best for holding the sauce
  • 6 oz pancetta diced (adds salty, crispy depth; bacon can be substituted)
  • 2 garlic cloves minced (use fresh for the strongest flavor)
  • 1 tablespoon olive oil extra-virgin for best taste
  • 3 tablespoons pine nuts lightly toasted (for crunch and nuttiness)
  • Fresh thyme for garnish (optional but adds freshness)
  • Sun-Dried Tomato Ricotta Pesto
  • 5 oz sun-dried tomatoes in oil do not drain completely; the oil is used
  • 4.5 oz whole-milk ricotta cheese creamier texture than low-fat
  • 1 oz pine nuts toasted (enhances richness and texture)
  • 1/3 cup oil from the sun-dried tomatoes adds intense tomato flavor
  • 1 teaspoon white miso paste adds umami depth; optional
  • 1 tablespoon fresh lemon juice balances richness
  • 1 teaspoon crushed red chili flakes adjust to taste
  • 1 teaspoon smoked paprika adds subtle smoky warmth
  • 1/2 teaspoon freshly ground black pepper

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve about half a cup of pasta water. This starchy water helps loosen the sauce and makes it cling to the pasta beautifully.
  2. Add sun-dried tomatoes, ricotta, pine nuts, lemon juice, miso paste, chili flakes, smoked paprika, and black pepper to a food processor. Blend until smooth, slowly streaming in the reserved tomato oil to create a creamy, vibrant pesto.
  3. Heat olive oil in a skillet over medium heat and cook pancetta until golden and crispy. Add garlic and pine nuts, cooking briefly until fragrant. Stir in the pesto and warm gently, then add the cooked pasta and a splash of pasta water.
  4. Toss everything together until the pasta is well coated. Taste and adjust seasoning if needed. Serve immediately with fresh thyme or extra black pepper on top.

Notes

  • I always reserve extra pasta water—it saves the sauce if it thickens too much.
  • Toasting the pine nuts makes a noticeable difference in flavor.
  • I prefer whole-milk ricotta because it blends smoother and tastes richer.
  • Let the pesto warm gently; overheating can dull the fresh flavors.
  • I serve it right away for the creamiest texture.