Linguine with Walnut-Parsley Pesto

Ingredients

• 1 cup flat-leaf parsley leaves
• 1/2 cup basil leaves
• 2 small garlic cloves
• minced
• 1/4 cup toasted walnut pieces
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• 1/2 cup ricotta
• Salt and freshly ground pepper
• 3/4 pound linguine

Instructions

1. In a mini food processor, pulse the parsley with the basil and garlic until chopped.
2. Add the walnuts, Parmesan cheese and olive oil and process to a paste.
3. Transfer the pesto to a large bowl, stir in the ricotta and season with salt and pepper.
4. Cook the linguine in a large pot of boiling salted water until al dente.
5. Drain the pasta, reserving 1/2 cup of the cooking water.
6. Toss the pasta with the pesto and the reserved cooking water, season with salt and pepper and serve.