Ricotta Pesto Pasta with Peas and Artichokes Recipe

Name: Ricotta Pesto Pasta with Peas and Artichokes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: kosher salt, (for the pasta cooking water plus a pinch for the sauce); 12 ounces short pasta, (such as shells, penne, fusili, gemelli, or casarecce ); 8 ounces whole milk ricotta cheese ((about 1 cup)); ½ cup freshly grated Parmesan, (plus more for serving); ¼ cup extra virgin olive oil; 1 teaspoon fresh ground black pepper, (plus more for serving); ⅓ cup basil pesto (); 1 cup frozen peas, (thawed); 1 cup canned or marinated artichoke hearts, (quartered)

Instructions

Prep:10minCook:15min

Creamy, rich, and bursting with the freshness of spring peas and artichokes, this ricotta pesto pasta recipe is about to become your new spring pasta favorite. It's simple, sophisticated, and utterly irresistible. Get ready for a taste that redefines springtime elegance.

Updated at: Fri, 04 Jul 2025 22:38:24 GMT