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Pesto Ricotta Fettuccine

This is a snap-worthy bowl, perfect to share with family and friends, near and far. Plan to beat the weeknight dinner rush by mixing up the ricotta pesto on Sunday, so it’s on-hand for a quick and satisfying meal any day of the week.
Most Popular
Vegetarian
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Prep time
icon-clock-15 Min
Cook time
icon-cooking-15 Min
Serves
icon-servings-14
Pesto Ricotta Fettuccine
Catelli Spinach & Roasted Garlic Fettuccine

Ingredients

  • 1 PKG (375G) Catelli Infusions Spinach Fettuccine
  • 1 cup (250 mL) Smooth ricotta cheese
  • 1/4 cup (60 mL) Each finely chopped fresh basil and parsley
  • 1/4 cup (60 mL) Grated Parmesan cheese (plus extra for serving)
  • 2 tsp (10 mL) Each finely grated lemon zest and lemon juice
  • 1 Large clove garlic, minced
  • 1/2 tsp (2 mL) Each salt and pepper
  • 2 tbsp (30 mL) Olive Oil (plus extra for serving)
  • Optional Toasted pine nuts

Cooking Steps

Step 1

Blend ricotta with basil, parsley, Parmesan, lemon zest, lemon juice, garlic, salt and pepper until well combined

Step 2

Meanwhile, cook fettuccine according to package directions; reserve 1/4 cup (60 mL) cooking water before draining. Drain fettuccine and toss with olive oil. Divide hot fettuccine among serving bowls.

Step 3

Add a splash of hot cooking water to ricotta mixture to loosen and warm it slightly. Top each serving with a generous dollop of the ricotta mixture. Garnish with pine nuts (if using), a drizzle of olive oil and additional Parmesan cheese, to taste.