Ricotta Basil Pesto Pasta | 20 Minute Pasta Recipe

In 20 minutes or less, this ricotta basil pesto pasta is ready to be served on the table. This pasta recipe is easy to make and doesnt require many ingredients to achieve a delicious flavour. To make this recipe cheaper than it already is, pine nuts can be removed and another nut of choice can be used. The Cooking Guild Knives - USE CODE - CHEFJACKOVENS10 FOR 10% OFF ENTIRE ORDER My Chopping Board (Mako Butchers Block) - Mako Wok - Mako Mortar & Pestle - Asoke Ceramics - My Recipes - Instagram - Facebook - TikTok - @chefjackovens?lang=en Luvele Meal Prep Containers - Patreon - Herbs & Spices - Special Thanks To All Patreon Members CJE David Taylor Trip Michael Bent Ed Brett George Crossman Featheredindian Gricelda Gomez Tucker Lutz Will Stanton Aljo Cammo Ken Ontko Angelo D Alpha Leonis Saul Pineda Ohmachi Mark McLane James W Pharo Al Philp Adrian Keevill Jonathan Sanchez Naz Cat Teisininkas Modestas Barauskas Thorsten Zoke Miyama Andrew Durham Dimmy Dennis Houghton Team Aelskling Sacobite Efrain Toledo Nani Maschnick Frank Hoeflich Eric Chagoya Become A Channel Member - Shout Out To YouTube Members - Patricia Treslove Steed Chedgey Kris P Francesca Jellison Late Andrew Petri Sharon Sharon S P Mine Craft Pro Ricotta Basil Pesto Roma Tomato Pasta  Ingredients -  Pasta -  500g () - Rigatoni or Pasta of Choice  Roasted Roma Tomatoes -  1 1/2 Tbsp (30ml) - Extra Virgin Olive Oil  300g () - Roma Tomatoes, Halved 2g () - Thyme, Finely Chopped 2g () - Oregano, Finely Chopped  2 - Garlic Cloves, Grated Salt & Pepper To Taste  Ricotta Basil Pesto -  1 Bunch - Basil Leaves 1 - Garlic Clove, Crushed  10g () - Pinenuts  10g () - Walnuts  20g () - Parmigiana Reggiano, Freshly Grated  60ml (1/4 Cup) - Extra Virgin Olive Oil, Or To Desired Consistency 300g () - Ricotta Cheese  Salt & Pepper To Taste  Method -  1. Preheat oven to 180.c - 350.f. Line a baking tray with parchment paper. Bring a pot of salted water to a boil.  2. Add all of the roasted Roma tomato ingredients to a bowl and mix to combine. Place onto the prepared baking tray and roast in the oven for 12-15 minutes or until lightly golden. Remove and set aside.  3. In the meantime, cook the pasta for 1 minute less than the packet instructions. Remove, reserve 1 cup (250ml) of pasta water and drain.   4. Place all the ricotta basil pesto ingredients into a blender bowl and blend on high speed, adding extra virgin olive oil to form a thick and pourable pesto. Add in the ricotta cheese and blend until combined. Check seasoning and set aside.  5. Add the drained pasta to the same pot the pasta was cooked in. Place it over medium heat and add the roasted tomatoes and ricotta pesto. Mix well to combine and adjust the consistency with the pasta water to your liking. Cook for 2 minutes to thicken the sauce and finalise cooking the pasta. Remove from the heat.  6. Serve in bowls and garnish with parmigiana Reggiano cheese, basil leaves and cracked black pepper. Dig in.  #quickpastarecipe #pestopasta #pastarecipe