Begin by bringing a large pot of salted water to a rapid boil over high heat. Once boiling, add your chosen short-cut dried pasta, like rigatoni or penne, and cook according to the package instructions until al dente, usually about 8-10 minutes.

While the pasta is cooking, take a large mixing bowl and add full-fat ricotta, your choice of pesto, freshly grated Parmesan cheese, and freshly squeezed lemon juice. Use a whisk or spatula to mix until smooth and creamy.

When your pasta is perfectly al dente, reserve about 1 cup of the starchy pasta water. After reserving the water, drain the pasta and return it to the pot.

Immediately pour the creamy ricotta-pesto mixture over the pasta. Use tongs or a large spoon to gently toss until every piece is coated.

If the sauce is too thick, gradually add the reserved pasta water, starting with 1/4 cup, and stir until you reach your desired consistency.

Serve the Pesto Ricotta Pasta in warm bowls and sprinkle with extra Parmesan cheese, and optionally add a dash of freshly cracked black pepper.