Pesto and Ricotta Pasta Salad
This is a simple recipe that could either be pre-planned or last minute-the latter in this case! I needed to come up with a quick, easy recipe (that could be eaten cold) to bring to the beach for my son’s lunch…
Today’s lunch was all about leftovers-a tub of ricotta sitting in the fridge (about to expire!), leftover pre-cooked pasta and pesto from yesterday’s dinner.
Sometimes the best recipes are the ones inspired by only a few ingredients! Try this recipe out and see for yourself!
(Makes about 1 cup of cooked pasta)
1/2 cup uncooked pasta of your choice (I used gnocchi)
1 tbsp. pesto
1 tbsp. ricotta cheese
Cook pasta according to package instructions. I usually cook mine for a few extra minutes so the pasta is extra soft. *Remember to set aside about 1/2 cup of the cooking water when draining the pasta.
Put drained pasta in a small saucepan on low heat. Add the pesto, ricotta and about 1/4 cup of the cooking water.
Stir until well combined and the pasta becomes creamy. If it is too dry simply add 1 tbsp. at a time of the cooking water until you get the desired consistency.
Take off the heat and sprinkle some freshly grated Parmesan on top. Serve warm or cold!
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