The Foreign Fork

Lemon Ricotta Pasta

A Quick Light Summer Meal 

This Creamy Lemon Ricotta Pasta comes together in just one pot and 25 minutes. It beautifully blends the flavors of lemon, ricotta, pistachios, basil, and pasta.


Cellentani Pasta Ricotta Lemon Parmesan Cheese Olive oil Garlic Table Salt Pistachios Basil leaves, Fresh cracked black pepper


Bring water to a boil and cook your favorite pasta shape.


Blend the ingredients together to make a creamy lemon ricotta mixture. 


Combine the warm pasta with the ricotta mixture, add a little pasta water to get it really creamy. 


Add chopped pistachios, sliced basil leaves, and fresh cracked black pepper. Mix to combine one more time. Serve and enjoy!

Have leftover basil leaves and pistachios? Use them to make this Pistachio Pesto or even this Easy Pesto Recipe!


If you have leftovers, save the extra pasta water. Add a bit of the starchy water to the pasta the next day before reheating to rehydrate the sauce.


The Foreign Fork 

Tap the link below for the full recipe

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