Pasta with Walnut Pesto

Walnut pesto, is an alternative when Basil is not avaliable. Sometimes I add a scoop of fresh ricotta or  a splash of cream.  Either way, it makes a nice change from the classic green pesto, especially in winter when basil is out of season.

Makes 4 servings
1/2 cup/55 g walnut pieces
1 large or 2 small cloves garlic, coarsely chopped
1/2 tsp  fine sea salt
2 tbsp extra-virgin olive oil
2 tbsp walnut oil
1 tbsp finely chopped fresh flat-leaf parsley
1/2 cup/55 g freshly grated Parmigiano-Reggiano cheese, plus more for serving
3/4 cup/170 g whole cow's milk ricotta cheese
Freshly ground black pepper
1 lb/455 g dried Pasta

Bring a large pot of water to a rolling boil and salt generously.
While the water is heating, put the walnuts, garlic, and salt in a mini or regular food processor and process to a coarse paste. With the motor running, dribble in the olive oil and walnut oil and process just until combined. Transfer the puree to a bowl and stir in the parsley, Parmigiano, and ricotta. Add a few grinds of pepper and stir the mixture until it is well combined and creamy.
Add the pasta to the boiling water, stir to separate the noodles, and cook according to the manufacturer's instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup/240 ml of the cooking water. Return the pasta to the pot and spoon in about three-fourths of the pesto (reserve the remainder for another use). Add a little of the cooking water and toss until the pasta is evenly coated with the sauce.

Transfer the dressed pasta to warmed shallow individual bowls and sprinkle a little Parmigiano and black pepper over each serving. Serve immediately.