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Creamy Parmesan Pesto Pasta

Rich velvety ricotta swirled together with homemade pesto coats your favorite noodles for a fresh twist on pasta night!

Prep Time:  25 minutes

Cooking Time: 15 minutes

Serves:  4 – 6 



  • 1 pound pasta
  • ½ cup olive oil
  • 1 lemon, zest and juice
  • 1 tablespoon (3 - 4 cloves) chopped garlic
  • ½ cup chopped walnuts
  • 1 (5-ounce) container + more for serving Frigo® Fresh shaved Parmesan
  • 2 ½ cups packed fresh basil leaves, stems removed
  • ½ cup packed fresh parsley leaves, stems removed
  • 1 (15-ounce) container Frigo® Whole Milk Ricotta
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • dried red chili flakes, garnish, optional


Bring a large pot of lightly salted water to a boil.

Meanwhile, puree ¼ cup olive oil, zest and juice of one lemon, and garlic in a food processor or blender. Add chopped walnuts and half of the Frigo® Fresh shaved Parmesan and pulse for 30 seconds or until broken up.

Finally, add ¼ cup Frigo® Whole Milk Ricotta, basil, parsley, salt, and pepper. Chop until basil is minced fine and Frigo® Whole Milk Ricotta is evenly dispersed. Taste and adjust seasonings.

Cook pasta according to package directions or until al dente; drain. Return to pot, toss in 2 tablespoons of olive oil, and reserve to side.

In a large sauté pan, heat remaining olive oil over medium heat and then scrape pesto into it. Stirring continually, heat until bubbling. Gently toss the pasta into pesto and heat until warmed through.

Spoon into large bowls and serve with a spoonful of Frigo® Whole Milk Ricotta, a sprinkle of dried red chili flakes, and Frigo® Fresh shaved Parmesan. Enjoy!

Rad Idea: This versatile recipe is wonderful tossed together with sautéed chicken, shrimp, or vegetables. Or, serve the Creamy Parmesan Pesto as a sauce to dress up baked potatoes, jazz up a salad, or spread onto toasted slices of bread for a delicious appetizer.