Fresh Green Pesto Pasta With Lemon Ricotta Cream makes me swoon. It’s is the perfect way to get a fresh taste of summer using winter ingredients during chilly months.
We are right smack in the middle of that time when baby greens, herbs and veggies have started emerging from the earth; but the days are still cool enough that you want a little comfort food every once in a while. A flavorful pasta with a bit of creaminess is just the thing.
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What is Classic Pesto
I love making pesto in the summer when there is basil growing everywhere. My go-to recipe for Classic Pesto is very straightforward. I use just basil, some pine nuts, Parmesan and garlic in the right amounts for a fresh summer sauce. In these cooler months I mix up the greens and use only a little basil for flavor. It isn’t growing in the garden right now and can get a little pricey.
How to make winter pesto:
I mix the basil with some flat-leaf parsley and baby spinach. Both have lovely, simple flavors but add an herby green punch that’s just right for pasta. Frozen peas, available and tasty all year, add some sweetness to the sauce since I don’t have all the lovely basil going on. Raw almonds give the sauce that great texture in place of the pine nuts and lemon juice adds brightness.
What is the best food processor?
I really like this food processor. If you don’t already have one, I’d suggest this honey. It’s the perfect size for my NY apartment, while still being big enough to blend my pestos, my pie crusts and hold a decent batch of hummus.
Citrus like lemons adds a bright freshness to a sweet and savory cream topping for this fresh green pesto pasta.
The ricotta cream is a home run for this dish. Oh my, it’s delicious! If you save a little to the side it’s so perfect on toasted French bread the next day. Just two flavors, lemon zest and pepper, make this dollop of cream genius. Spoon a bit on top of each serving of pesto pasta and with every twirl of your fork the creaminess mixes in.
Other uses for this delicious pesto:
If you are just using half of the pesto for dinner (little kid portions aren’t as big as the recipe yield), it keeps in a covered container for about a week. Spread it on sandwiches or serve it on top of chicken other nights.
- 1 cup ricotta
- ¼ cup whipping cream
- Zest of 1 lemon
- ½ teaspoon cracked black pepper
- 1 cup packed flat leaf parsley tough stems removed
- 1 cup packed baby spinach leaves
- ½ cup basil leaves
- ½ cup frozen peas thawed
- ⅓ cup raw almonds
- 1 tablespoon lemon juice
- 1 small clove garlic
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil
- 1 pound spaghetti noodles cooked and drained
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Combine the ricotta, cream, lemon zest and pepper in a bowl and whip with an electric mixer until light and fluffy, about a minute. Set aside.
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In a food processor combine parsley, spinach, basil, peas, almonds, lemon juice, garlic and salt. Pulse until finely chopped. Drizzle in olive oil while pulsing and mix the pesto until quite smooth and combined.
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Toss pesto with hot, drained pasta and divide between bowls. Add a dollop of Lemon Ricotta on top of each bowl and garnish with extra lemon zest and pepper.
My go-to recipe for Classic Pesto is very straightforward. I use just basil, some pine nuts, Parmesan and garlic in the right amounts for a fresh summer sauce. In these cooler months I mix up the greens and use only a little basil for flavor.
Fresh green pesto pasta success. Your family will clean their plates!
This sounds SOOO good. I haven’t tried pesto with peas before but I’m going to now because they are my absolute favorite. The colors and flavors in this pasta sound and look just divine!
Oh good! I think you’ll like it!
Who says basil isn’t growing right now? 😛 I have a pot of it growing in my house! lol. I should make this, it looks so creamy and delicious! And I love that lemon ricotta- YUM!
You’re a green thumb!! That’s awesome!
I bet this tastes amazing! It never crossed my mind to use peas in a pesto before. I will give this a try tonight — lucky timing that I have all the ingredients in the fridge. 🙂
Oh perfect! I think you’ll like it. The peas add a little sweetness when using hearty greens.
Oh man, this is the perfect early spring dish! It looks absolutely stunning!
Thanks! It is super tasty!
I love pesto! Definitely a good idea to use other greens in winter. I often go for kale. I like the idea of the parsley / spinach combo.
Yes, the parsley and spinach are a little more mild for a pesto, than kale. It’s delish!
I love pesto. I have not tried adding almonds. I have to make your recipe as it looks delicious. So flavorful!
Almonds are one of my favorite nuts in pesto for sure.
This recipe sounds fantastic. It’s a keeper for sure. I really love adding the sweetness of the peas plus using the almonds for the nuts. Pine nuts are so doggone expensive we use walnuts which could be the nut in this recipe too. Thank you for the inspiration!!
I really like almonds in pesto. They don’t overpower the flavor, and like you said, a more affordable nut!
Major spring vibes right here! I’ve been on such a pesto kick lately… can’t wait to combine with the lemon ricotta!
It is so dreamy with the ricotta!
Love a good homemade pesto recipe, I have one posting myself next week! This lemon cream also take this next level. Looks delicious!
Ohhh nice! I’ll check yours out!
Wow! That green color you got is so amazing! I love pesto and how versatile it is.
Agreed! I dollop extra pesto on so many things!
Huh. I have never put ricotta on pesto pasta like this. It looks pretty darn good and I think I will have to give it a try.
Ben it’s so great! I hope you love it!
Well, this looks divine!