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Pasta with Sun-dried Tomato Ricotta Pesto

Pasta with Dried Tomatoes and Ricotta Pesto is a quick and easy first course that is creamy and tastes like summer. Let's see together how to prepare it!
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Pasta with Sun-dried Tomato Ricotta Pesto
  • Difficulty Easy
  • Prep 15 minutes
  • Servings 4 people

Craving a burst of flavor without spending hours in the kitchen? Our Sundried Tomato and Ricotta Pesto Pasta is your go-to solution. In just 15 minutes – the exact time you’d need to cook your pasta – you can whip up a delectable dish that’s both effortless and impressive.

Pesto is basically a sauce originating from Genoa in the Liguria region of northern Italy. The name “pesto” comes from the Italian verb “pestare,” which means “to pound” or “to crush,” referring to the traditional method of preparation using a mortar and pestle.

While the pasta bubbles away, blend together sundried tomatoes, fresh ricotta, and a few simple ingredients to create a robust pesto. The rich tanginess of the tomatoes is beautifully balanced by the creamy, subtle sweetness of ricotta. The result? An utterly irresistible dish that’s bound to become a favorite.

Especially perfect for summer, this light and flavorful pasta is the ideal choice when you’re short on time but still crave a home-cooked meal. Plus, this versatile recipe allows for a bit of creativity. Feel free to experiment with ingredients or make some swaps to keep things fresh and exciting.

So, don’t wait! Turn on that stove, grab your blender, and let’s dive into making this delightful Sundried Tomato and Ricotta Pesto Pasta in no time.

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Copy Ingredients


  1. To prepare Pasta with Dried Tomatoes and Ricotta Pesto, bring a pot of water to a boil to cook the pasta and in the meantime prepare the sauce: in a blender combine the dried tomatoes, ricotta cheese, Parmesan cheese, a drizzle of oil and a pinch of salt and blend everything until you get a cream.

  2. Drain the pasta al dente, reserving some cooking water. Return the pasta to the pot, add the creamy pesto and add a ladleful of cooking water. Stir, keeping the heat on medium, until the water has dried up. Finally, plate and serve the Pasta with Dried Tomatoes Pesto and Ricotta immediately.

    Ricetta Pasta Pesto Di Pomodori Secchi E Ricotta


If you want a stronger flavor you can replace the parmesan with the same amount of pecorino. If you like, you can also replace the ricotta with another fresh cheese of your choice such as robiola cheese. And for a more rustic and crunchy touch, you can also add a handful of peeled almonds or pine nuts to the dried tomato pesto.


In case you have some pesto left over, you can store it inside clean glass jars, coating the surface with oil. Close it with a new cap and place the jar in the refrigerator: this way the dried tomato and ricotta pesto will keep up to 1 week.


The Pasta con Pesto di Pomodori Secchi e Ricotta should be consumed as soon as it is ready to best enjoy its creaminess. Should you have leftover, you can store it in the refrigerator, inside an airtight container, for 1 day and reheat it directly in a pan by adding a drop of water or a drizzle of oil.