Rigatoni with Ricotta Sage Pesto
This dish combines al dente rigatoni with a luscious sage-infused pesto blended with creamy ricotta. The sage brings an earthy, slightly peppery depth, balanced by Parmesan, olive oil, and a hint of lemon. Perfect for cooler days when you want pasta that feels cozy yet fresh.
⏱ Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Pasta:
350g (12 oz) rigatoni
Salt, for pasta water
For the Ricotta Sage Pesto:
1 cup fresh sage leaves (loosely packed)
1 cup fresh parsley (to balance sage’s intensity)
½ cup whole-milk ricotta cheese
⅓ cup Parmesan cheese, grated
⅓ cup extra virgin olive oil
1 small garlic clove
1 tsp lemon zest
1 tbsp lemon juice
Salt & freshly ground black pepper, to taste
Optional Garnish:
Extra Parmesan
Crushed toasted walnuts or pine nuts
Fried whole sage leaves for decoration
Instructions
Step 1: Cook the Pasta
1. Bring a large pot of salted water to a boil.
2. Add rigatoni and cook until 1–2 minutes shy of package instructions (reserve 1 cup pasta water before draining).
Step 2: Make the Ricotta Sage Pesto
1. In a food processor, combine sage leaves, parsley, ricotta, Parmesan, garlic, lemon zest, lemon juice, salt, and pepper.
2. Pulse until finely chopped.
3. With the motor running, stream in olive oil until smooth and creamy. Taste and adjust seasoning.
Step 3: Combine Pasta & Pesto
1. In a large skillet over low heat, add cooked pasta and pesto.
2. Toss to coat, adding reserved pasta water a little at a time until the sauce clings luxuriously to the pasta.
Step 4: Serve
Divide into bowls, sprinkle with extra Parmesan, and top with toasted nuts or fried sage leaves for garnish.
Notes & Tips
Sage is potent — parsley helps mellow it out. If you want stronger sage flavor, reduce parsley.
Frying a few sage leaves in olive oil for garnish gives a crispy, aromatic touch.
For extra protein, stir in shredded rotisserie chicken or sautéed mushrooms.
❓ Frequently asked questions FAQ
Q: Can I make this without a food processor?
A: Yes — finely chop herbs, mash ricotta with a fork, then mix everything together by hand for a rustic texture.
Q: Can I use dried sage?
A: Fresh sage is much better here; dried will be too strong and not vibrant.
Nutritional Information
Calories: ~480 kcal
Protein: 17g
Carbs: 60g
Fat: 18g
Fiber: 4g
Sodium: ~340mg