"The star of the show in this recipe is the pesto aioli. The ricotta makes the sauce even more creamy. I used angel hair pasta for this recipe but any kind of pasta would work equally well. I used very little amount of leeks as I wanted just a hint of onion flavor and more of the garlic but feel free to add more leeks if you want. This dish is delicious hot or cold and can feed a crowd. So next time you have guests over, try this recipe and drop me a message how it worked. Angel hair pasta cooks really quickly so if you use any other pasta adjust the cooking time accordingly. Start on the aioli while the pasta is boiling to get dinner ready even sooner!"
Angel Hair Pasta with Pesto Aioli and Ricotta
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Prep time 20mins
Cook time 10mins
Serves or Makes: 5
Recipe Card
ingredients
- 16 ounces angel hair pasta
- 5 cloves grated garlic
- 2 tsp red pepper flakes
- 1/4 cup thinly sliced leeks
- 1 cup ricotta
- 4 tbsp olive oil
- 1/2 cup pesto aioli (recipe below)
- 1 tbsp chopped basil
- 3 tbsp parmesan
Method
Step 1
Cook pasta according to box directions. Drain the pasta reserving ½ cup of pasta water.
Step 2
Heat oil. Sauté garlic and leeks. Add cooked spaghetti and pesto aioli. Add the reserved water. Season with salt and pepper.
Step 3
Add ricotta. Put in chopped basil. Serve with grated Parmesan.
Pesto Aioli
ingredients
- Handful basil
- 5 tbsp mayonnaise
- 4 tbsp parmesan
- 1/4 cup lightly toasted pine nuts
- 2 tsp pepper
- 1 tbsp garlic
- salt
- 1/4 cup olive oil
- 1 tbsp lemon juice
Step 1
In a food processor or using a hand blender mix all the ingredients till smooth.