Linguine with Walnut-Parsley Pesto

• 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

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.

flatleaf parsley, basil, garlic, toasted walnut pieces, freshly grated parmesan cheese, extravirgin olive oil, ricotta, salt, linguine

Taken from www.foodandwine.com/recipes/linguine-with-walnut-parsley-pesto (may not work)