Boil a large pot of salted water. Add your pasta and cook according to the package instructions until al dente, stirring occasionally.

In a large mixing bowl, combine the ricotta cheese, half of the Parmesan cheese, olive oil, and pesto. Mix well until combined and smooth.

Once the pasta is cooked, drain it well, reserving a small cup of pasta water for later use.

Add the drained pasta to the bowl with the ricotta pesto mixture. Toss gently to coat evenly. Add reserved pasta water a tablespoon at a time if the mixture is too thick.

Taste the pasta and adjust the salt and pepper as needed.

Dish the pasta onto plates and sprinkle with the remaining Parmesan cheese. For an added touch, drizzle with extra olive oil and sprinkle with fresh black pepper.