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Broccoli Pesto Pasta with Whipped Ricotta. Better known as the deliciously healthy-ish spring pasta bowl. Homemade broccoli pesto with raw broccoli, fresh basil, and a bit of parmesan. All tossed with hot pasta, fried lemon, and creamy ricotta cheese. It’s a fresh springy take on pasta, that’s ready in 30 minutes or less. This dish makes for a vibrant pasta bowl that’s perfect for Meatless-Monday, or any other day of the week too.
We might (literally) be buried in snow, but regardless, my recipes are moving into spring. I’m ready, aren’t you? Ready for colorful, lighter dishes, fresh spring berries, brunch, salads, edible flowers, and everything that comes with spring produce. Ooh, and maybe some roasted artichokes too?!
PS. I’m not joking about the artichokes, you should make some? Maybe with a vegan aioli? Let me know!
This happens to me every single March like clockwork. We’ve switched the clocks forward, the days are getting longer, and spring is on my mind. But, at least around here, the snow is still (heavily) falling, with lots more in the forecast.
To keep sane, I begin making spring food a little on the early side. It’s kind of a combo of winter and spring actually. Somewhat cozy, but still light and colorful, which in my mind is really the best of both worlds. And that’s where this pasta comes in. It’s fresh, bright, full of vegetables, hinted with citrus, and involves plenty of pasta and cheese. So you see?
The perfect mix. And…it’s no fuss, and super simple. Just the way all Monday recipes should be.
Now, let me tell you about the broccoli pesto. I know this might seem a little bit odd, but don’t doubt me today. I promise, broccoli pesto is very good, and remember, we’re not eating it plain, we’re tossing it with ricotta pasta!
Nothing not to love.
Unlike other broccoli pesto recipes, I decided to keep the broccoli completely raw instead of blanching it first in boiling water. When I first made this recipe, I did blanch the broccoli. By the time the pesto hit the pasta, I felt like the broccoli turned to mush and lost a lot of its flavor, texture, and color. Since we’re tossing the pesto with HOT pasta, the raw broccoli immediately begins to cook. The heat from the pasta creates perfectly steamed broccoli without turning it to mush.
In addition to the pesto, I also added a little lemon for a bright pop of citrus…I also just really love lemon.
Here’s the thing. While I left the broccoli raw, I decided to pan fry the lemon zest in a bit of olive oil. This really gives the pasta some serious flavor and helps to better infuse each bowl with hints of lemon. It’s DELICIOUS, a true game changer. If you’ve never fried your lemon zest, I strongly encourage you to give it a try as soon as possible.
OK, and now, the ricotta. You guys are always asking how I create recipes and continue to come up with new ideas. While I get a ton of inspiration from my family and the changing seasons, I also get a lot inspiration from my own head. I am a very, very, very visual person. Many times I’ll have a picture of a dish in my head and create the recipe based off of that. Seems a little crazy, but it’s the way I work. And this process often forms my favorite recipes…and photos for that matter.
Anyway, when I pictured this pasta in my head, I pictured it sitting atop a creamy bed of whipped ricotta. Why, I don’t know. But both the picture and the thought of pasta mixed with creamy ricotta was too good not to create. So that’s exactly what I did. I whipped up some ricotta cheese in the food processor and spread into the bottom of each pasta bowl before adding the hot broccoli pesto pasta. Once the pasta hits the ricotta it slowly start to sink in, warming the cheese, and making every twirl of pasta so delicious.
It’s different, but so, so good. The perfect pasta for a Monday night!
If you make this spring pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Broccoli Pesto and Ricotta Pasta
Servings: 6
Calories Per Serving: 494 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 large head of broccoli, roughly chopped
- 1/2 cup fresh basil
- 1/2 cup grated parmesan cheese
- 1/4 cup extra virgin olive oil
- kosher salt
- 1 pinch crushed red pepper flakes
- 3/4 pound of your favorite pasta
- 1 tablespoon salted butter
- 1 medium shallot, thinly sliced
- zest and juice of 1 lemon
- black pepper
- 1 cup whole milk ricotta cheese, whipped in the food processor, if desired
Instructions
- 1. In a blender or food processor, combine the broccoli, basil, parmesan, olive oil and a pinch of salt and crushed red pepper. Pulse until chunky smooth. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta. 3. Meanwhile, heat the butter in a large skillet over high heat. Add the shallot and lemon zest and cook until fragrant, 2-3 minutes. Drop the pasta into the skillet. Add the broccoli pesto, lemon juice, and a pinch of pepper. Toss to combine. Thin the pasta, as desired, with the reserved pasta cooking water. 4. Spread the ricotta cheese into the bottom of each individual serving bowl. Spoon the pasta over the cheese. Swirl the pasta into the cheese. Enjoy!
I loved this! I’ve been cooking for myself recently, as my roommate refuses to eat anything too out of the box. I needed almost a full cup of olive oil to make my pesto that consistency and also added more parm but it was so good! I thought I would have plenty of leftovers but I ate so much of it, theres barely any left!
Wow that is so amazing to hear, Madison! So glad you loved this one! xTieghan
I’ve made this 3 times now, my family just loves it!! Thank you, it’s so simple to make, and takes sookk good – and looks stunning on a plate as well! One of my favorite recipes!
AMAZING! Thank you so much for making this Maya! xTieghan
Omg this is so good and even better my daughter made it for mother’s day
Awh that is too sweet! I hope you had a wonderful Mother’s Day, Tina! xTieghan
Love all your recipes, this was easy, fast and very delicious!
Thank you Laura! xTieghan
I hope I don’t offend you when I say I made your recipe but…..I always have intentions of making the recipes as is and then I forget an item at the store, in this case, I forgot the basil for the pesto, so I had to improvise. I roasted my broccoli in olive oil with garlic. When it was done I added a little more olive oil, some parmesan and lemon. I served it over the whipped ricotta that I mixed with honey goat cheese. I had never thought of whipped ricotta, but now, I cant think of anything else! It was delicious with the roasted broccoli and lemon but now I am looking forward to making the recipes as is, I know it is going to be delicious! Thank you again for ALL the wonderful recipes!!!
Hi Cindy! Not at all! I am so glad you loved this recipe and you made it work for you! That is so great! Thank you! xTieghan
I made this last night, so good, somehow putting ricotta on the bottom of bowl works so much better than on top! & I added broccoli roasted with garlic for even more green veggie yum!
Yes I love that! Thank you so much Sarah! xTieghan
Made this tonight and oh my goodness it was so good!
Thanks for another amazingly awesome recipe!
Thank you Katie! xTieghan
Just made this and it is amazing! Served it with a strawberry and avocado salad and a crusty French baguette!
Thank you for another easy, tasty recipe!
Thank you so much Mindy! I am so glad this was so wonderful! xTieghan
This recipe was so delicious!! Made it for my family last night and everyone loved it. My daughter brought the leftovers to school for lunch the next day and it heats up well. She then came home and ate more for a snack before her diving practice. They can’t wait for me to make it again. Love your blog and your photography is beautiful too.
Hi Heather! I am so glad you enjoy my blog and recipes, that means so much to me! Thank you! xTieghan
Made this for lunch yesterday! My husband and I loved it!! Perfect fresh pasta for spring and honestly it is so quick and easy to prepare. You are my go to cookbook and blog for almost every meal!
Thank you so much G! xTieghan
nevermind…I jumped to the recipe and didn’t read the copy. I see now-raw broccoli
I am glad you caught it! I hope you love this Susan! Thank you! xTieghan
Should the broccoli be raw or steamed a bit first?
Sounds incredible, I’ll try this recipe at home.
I hope you love this! Thank you! xTieghan
Sounds incredible, I’ll try this recipe at home.
Thank you Louise! xTieghan
Good morning – We made this for dinner last night. Overall, really great, but there was a slight “bitter” taste to it my wife and daughter felt. I added a clove a garlic into the pesto – maybe that was it? Felt it needed some chopped tomato (which my daughter added), or to add a protein some grilled shrimp. Overall, really good and easy to make. And YES, the WHIPPED ricotta was delicious and added such a great creamy texture. Thanks for this and ALL of your recipes!
Hi David! I am glad you liked this recipe! xTieghan