In a large pot, bring salted water to a rolling boil over high heat. Add 8 ounces of Gemelli pasta and cook until al dente, around 8-10 minutes. Reserve a cup of pasta water, then drain and return the pasta to the pot on low heat.

If making homemade pesto, blend fresh basil, garlic, toasted pine nuts, and grated Parmesan in a food processor. Drizzle in 1/4 cup of olive oil until smooth.

With the pasta still warm, add the prepared pesto and toss until evenly coated. Stir in reserved pasta water if needed for consistency.

In a medium bowl, whip 1 cup of ricotta cheese until smooth and fluffy for 2-3 minutes. Drizzle in olive oil while whipping.

Transfer the pasta to serving plates, dollop with whipped ricotta, sprinkle with toasted pine nuts, and garnish with olive oil or cracked black pepper.