Bring a pot of well salted water to a rolling boil where inserting a spatula into the pot does not disturb the boiling.

Add the pasta and cook until al dente; usually around 8-10 minutes.

In a bowl, mix the pesto and ricotta together along with 2 table spoons of olive oil with a fork to beat the cheese into the pesto.

Drain the pasta but do not rinse it in cold water. Mix well with the pesto ricotta cream.