This pasta literally comes together in minutes with just one extra bowl to wash—or you can make it in a plastic bowl and have no extra bowls to wash. I used ricotta cheese in this sauce, since it’s not as heavy as heavy cream, yet more flavorful than plain milk. The results were perfect.

 

Yield: 4–6 servings

 

Ingredients:

1 cup ricotta cheese

⅓ cup pesto

½ cup shredded Parmesan cheese, plus more for sprinkling

1 lb. pasta of choice

 

Directions:

Place ricotta cheese and pesto in a bowl.

Whisk until smooth and forms a paste.

Add Parmesan cheese.

Cook pasta according to package directions.

Add ½ cup pasta water to cheese mixture.

Mix until smooth.

Drain pasta, pour cheese sauce over pasta, and garnish with additional Parmesan cheese.