Bring a large pot of salted water to a boil over high heat. Add the gemelli pasta and cook for 8-10 minutes until al dente. Reserve a cup of pasta water, drain, and return pasta to the pot.

If making homemade pesto, combine fresh basil, garlic, olive oil, parmesan cheese, and toasted pine nuts in a food processor. Blend until smooth. For store-bought, stir to enhance flavor.

Add a generous scoop of fresh basil pesto to the warm pasta in the pot. Stir well and gradually mix in reserved pasta water until creamy.

In a mixing bowl, whip the ricotta cheese until creamy and smooth. Set aside as a topping.

To serve, place pasta on plates, top with whipped ricotta, and sprinkle toasted pine nuts. Season with salt and pepper to taste.