Recipes Linguine with Walnut-Parsley Pesto Be the first to rate & review! Fast Weekday Pastas By Joanne Weir Updated on December 22, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 1 cup flat-leaf parsley leaves ½ cup basil leaves 2 small garlic cloves (minced) ¼ cup toasted walnut pieces ¼ cup freshly grated Parmesan cheese ¼ cup extra-virgin olive oil ½ cup ricotta Salt and freshly ground pepper ¾ pound linguine Directions In a mini food processor, pulse the parsley with the basil and garlic until chopped. Add the walnuts, Parmesan cheese and olive oil and process to a paste. Transfer the pesto to a large bowl, stir in the ricotta and season with salt and pepper. Cook the linguine in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Toss the pasta with the pesto and the reserved cooking water, season with salt and pepper and serve. Rate it Print