Bring a large pot of salted water to a vigorous boil. Add the dry penne pasta and cook for about 10-12 minutes until al dente.

Reserve ¾ cup of the starchy pasta water before draining the pasta in a colander.

In a large skillet over low heat, add half a cup of your homemade pesto sauce. Warm the pesto for about 1 minute, stirring gently.

Once the pesto is warmed, add 1 cup of ricotta cheese to the skillet. Stir until creamy and smooth.

Gradually mix in the reserved pasta water until achieving desired sauce consistency, about 1-3 minutes.

Season the sauce with salt to taste, 1 teaspoon of garlic powder, optional crushed red pepper flakes, and lemon zest and juice.

Toss the drained penne pasta into the skillet with the sauce and mix gently to ensure well-coating.

Divide the Pesto Ricotta Pasta onto serving plates, top with shredded Parmesan cheese and garnish with fresh basil leaves. Serve warm.