Do you cook pesto before adding it to pasta?

No, you typically don’t cook pesto before adding it to pasta. Pesto is a fresh, uncooked sauce made from ingredients like basil, garlic, olive oil, and Parmesan, and it's meant to be added directly to warm pasta to preserve its vibrant flavors.

Can you add pesto straight from the jar?

Yes, you can add pesto straight from the jar! Store-bought pesto is ready to use and doesn’t need any additional cooking. Simply spoon it over freshly cooked, warm pasta and toss to coat.

Do you put pesto on pasta hot or cold?

Hot or cold pasta, the choice is yours!

Can I use tomato pesto?

Yes, use your favorite type of pesto. Homemade or storebought.

RICOTTA PESTO PASTA WITH ROASTED TOMATOES (VEGETARIAN)

Description

This Ricotta Pesto Pasta with Roasted Tomatoes (vegetarian) is creamy, herby, and loaded with sweet caramelized tomatoes. It's so delicious with minimal effort. Simple ingredients that come together in 20 minutes. It will have everyone asking for seconds.

Ingredients

Scale

3 cups of cherry tomatoes

2 heaped tablespoons of olive oil

4-6 garlic cloves (whole, for roasting)

1 teaspoon brown sugar (for extra caramelized goodness)

a good pinch of salt and black pepper.

a few springs of fresh herbs (thyme is a favorite, but oregano or rosemary will work great)

1 tub ricotta (hello, creamy deliciousness)

4-6 tablespoons pesto (store-bought is A-OK)

1 package of pasta (your choice!)

1/4 cup reserved pasta water (this is optional)

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Instructions

Step 1: Roast the Tomatoes

Preheat your oven to 400°F (200°C). Toss the cherry tomatoes and garlic cloves with olive oil, brown sugar, salt and black pepper. Sprinkle on the fresh herbs. Spread them out on a baking sheet and roast for 15-20 minutes, until the tomatoes are soft and just starting to burst. You want them slightly caramelized but not mushy.

Step 2: Cook the Pasta

While the tomatoes are roasting, cook your pasta according to package instructions. Don’t forget to add a good pinch of salt to the water and save 1/4 cup of pasta water before draining!

Step 3: Blend 2/3 of the Tomatoes

Once your roasted tomatoes are out of the oven, scoop 2/3 of the tomatoes and garlic into a blender or food processor. For the garlic, simply hold a garlic clove at one end and gently squeeze or press down on it—like squeezing toothpaste—until the soft, roasted garlic slides out of its skin. You’ll be left with a smooth, sweet garlic paste that’s perfect for blending into the creamy ricotta sauce!

Step 4: Add the Ricotta

Add the tub of ricotta and blend until smooth. If the mixture is too thick, add a splash of your reserved pasta water to reach a creamy consistency. I found that I don't need extra pasta water but you might prefer a thinner sauce. This is entirely optional.

Step 5: Mix the Pasta

In a large bowl, toss your cooked pasta with the creamy ricotta-tomato mixture. Gently fold in the remaining roasted tomatoes, so you get juicy tomato bites.

Step 6: Top with Pesto

Serve your pasta with a generous dollop of pesto on top. You can stir the pesto in for a full-flavored pasta or leave it as is for an extra hit of herby goodness. Add a sprinkle of fresh herbs if you’re feeling fancy or some parmesan cheese!

Step 7:

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Notes

Pasta water is optional: It helps bind the sauce to the pasta and creates a silky texture but I don't always add pasta water to this recipe as I find the tomatoes create enough tomato juice when cooked so this is optional and up to you.

Blending only part of the tomatoes: This gives you a creamy sauce and delicious bursts of whole-roasted tomatoes.

Don’t forget the brown sugar: It helps caramelize the tomatoes and brings out their natural sweetness.

Add a crunch: Toasted pine nuts or walnuts sprinkled on top give this dish a nice crunch.

Category: Main Course
Method: Baking
Cuisine: Italian