Dinner

5-Minute Pesto Rosso Pasta with Ricotta and Toasted Breadcrumbs Recipe

Bylilan Sage November 26, 2025November 26, 2025

Introduction

This vibrant 5-Minute Pesto Rosso Sauce is a flavorful twist on classic pesto, featuring sun-dried tomatoes and walnuts for a rich, tangy taste. Combined with your favorite pasta and a creamy herbed ricotta, it makes for a quick and satisfying meal perfect for any weeknight.

A white bowl filled with a thick, coarse-textured reddish-brown paste that looks oily and rich, with visible small chunks and a slightly rough surface. A silver spoon is inserted into the side of the bowl, scooping some of the paste. The bowl sits on a wooden board over a white marbled surface, with a white cloth nearby and some green leaves blurred in the background. A small white bowl with some contents is also blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

140 grams sun-dried tomatoes, packed in oil (about 1 cup)
⅔ cup olive oil
1 cup fresh basil
⅓ cup walnuts
2 cloves garlic
½ cup shredded parmesan cheese
Pinch red pepper flakes
½ teaspoon kosher salt
16 ounces pennoni pasta (or shape of choice)
1 – 1½ cups pasta water
½ cup ricotta cheese
1 – 1½ tablespoons fresh basil, chopped
1 lemon, zested
¼ teaspoon fine sea salt
Toasted breadcrumbs, for garnish

Instructions

Step 1: Drain the oil from the sun-dried tomatoes into a measuring cup. Add extra virgin olive oil until you have ⅔ cup total oil. Set aside.
Step 2: In a food processor, combine the drained sun-dried tomatoes, fresh basil, walnuts, garlic cloves, parmesan cheese, red pepper flakes, and kosher salt. Pulse 3-4 times until a coarse mixture forms.
Step 3: With the food processor running, slowly drizzle in the prepared olive oil until the pesto reaches a smooth consistency. Taste and adjust salt if needed. Use immediately or store in an airtight container in the fridge for 4-5 days.
Step 4: Cook pasta according to package directions until just under al dente. Reserve at least 1½ cups of the pasta water before draining.
Step 5: In a small bowl, mix ricotta cheese, lemon zest, chopped basil, and sea salt. Set aside. Prepare toasted breadcrumbs separately.
Step 6: Return the drained pasta to the pot. Stir in the pesto rosso along with ¾ to 1 cup of the reserved pasta water, mixing until the pasta is evenly coated. Add more pesto or pasta water to achieve your preferred texture.
Step 7: Serve the pasta topped with a dollop of the herbed ricotta and sprinkled with toasted breadcrumbs for added crunch.

Tips & Variations

For a nuttier flavor, toast the walnuts lightly before blending.
Swap walnuts with pine nuts or almonds if preferred.
Add a splash of lemon juice to the pesto for a brighter, tangier taste.
Use gluten-free pasta to make this dish gluten-free.
To make it vegan, substitute parmesan with nutritional yeast and ricotta with a plant-based alternative.

Storage

Store leftover pesto rosso in an airtight container in the refrigerator for up to 4-5 days. The cooked pasta is best eaten fresh but can be refrigerated for up to 2 days. Reheat pasta gently on the stove with a splash of reserved pasta water to restore creaminess.

How to Serve

The dish is a white bowl filled with three layers of pasta pieces coated in a thick reddish-orange sauce. On top of the pasta is a creamy dollop of white cheese, speckled with black pepper, and a light sprinkling of finely grated pale yellow cheese covering the pasta. Small fresh green basil leaves are scattered over the pasta and cheese. A silver fork with a patterned handle rests inside the bowl on the left side. The bowl sits on a round wooden board, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pesto rosso without a food processor?

Yes, you can finely chop the ingredients by hand and mix them thoroughly with olive oil, but a food processor helps achieve a smoother, more consistent sauce quickly.

How do I prevent the pesto from turning brown?

Store pesto in an airtight container and pour a thin layer of olive oil on top to prevent oxidation. Refrigerate promptly and use within a few days for best freshness.