(Source)
Ingredients
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½ cup walnuts
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Kosher salt
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4 oz. fresh ricotta
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Zest of 1 lemon
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1 garlic clove, finely grated
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2 tsp. finely chopped oregano
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2 oz. finely grated Parmesan (about 1½ cups), plus more for serving
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¼ cup extra-virgin olive oil
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Freshly ground black pepper
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1 lb. tube- or rod-shaped pasta (such as rigatoni or spaghetti)
Recipe Preparation
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Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then finely chop. Bring a large pot of generously salted water to a boil.
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Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined. Add oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated. Season pesto with salt and pepper.
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Cook pasta in pot of boiling water, stirring occasionally, until al dente. Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine (it's okay if some of the pesto is still in small clumps). Using a spider, tongs, or slotted spoon, transfer pasta directly to bowl with pesto. Mix energetically until pesto thickens enough to lightly coat pasta, about 2 minutes; the pasta should have sauce clinging to it but there should also be some extra sauce that collects in bottom of bowl.
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Divide pasta among bowls and serve with more Parmesan alongside for sprinkling over.
