Cook the pasta al dente according to the directions on the box with a GENEROUS amount of salt. Reserve 1 cup of pasta water before draining.
Add everything to your food processor or blender and pulse until well combined. While still blending, stream in the olive oil until the pesto is smooth. There will be some texture to it. Set aside.
Add the ricotta, heavy cream and salt to your food processor and blend until smooth. About 1 minute. Drizzle in the olive oil and continue blending for another minute until smooth and creamy. Set aside.
Drain your pasta and add it back to your pot. Stir in the pesto and pasta water until all the pasta is coated. Plate your pasta and top with black pepper, fresh grated parmesan cheese & lemon zest (optional). Finish with a dollop of the whipped ricotta. Serve & enjoy!
Notes
The pesto will store in the fridge for up to 3-5 days in an airtight container. Add some extra olive oil on top to help keep it fresher.
If you don't have a food processor or blender, you could also whip the ricotta by hand with a whisk.
Make sure to use whole milk ricotta, as it will be creamier and rich in flavor.
Heavily salted water is also an important step since this recipe uses 1 cup of the starchy pasta water to create the sauce.