Begin by bringing a large pot of salted water to a vigorous boil. Once boiling, add the gemelli pasta, cooking until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking. When ready, drain the pasta, reserving about a cup of the starchy cooking water for later.

Return the drained pasta to the pot over low heat, allowing it to warm slightly. Spoon in the fresh basil pesto, adding a splash of the reserved pasta water to help combine and create a luscious sauce. Toss everything gently, ensuring each piece of gemelli is generously coated.

In a medium bowl, add ricotta cheese. Using a hand mixer, whip the ricotta on medium speed until smooth and creamy. Season with salt and freshly cracked pepper, adjusting to taste.

In a small skillet over medium heat, add pine nuts and toast them for about 3-4 minutes, stirring frequently. Once golden and aromatic, remove from heat.

To serve, divide the pesto pasta amongst bowls. Top with a generous dollop of whipped ricotta and sprinkle the toasted pine nuts on top.