Spaghetti With Broccoli and Walnut/Ricotta Pesto

• 1 garlic clove, cut in half, green shoot removed
• 2 tablespoons shelled walnuts (about 3/4 ounce)
• 1 cup basil leaves
• 1/4 cup fresh ricotta
• 2 tablespoons warm water
• 1/4 cup freshly grated Parmesan, plus additional for sprinkling (Pecorino can be substituted for some of the Parmesan)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon walnut oil
• Salt to taste
• 1/2 pound broccoli crowns, broken into small florets
• 1 pound spaghetti
• About 1/4 cup pasta cooking water (more to taste)

1. Turn on a food processor fitted with the steel blade and drop in the garlic.
2. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl.
3. Add the walnuts and basil and process to a paste.
4. Add the ricotta, 2 tablespoons warm water, and Parmesan and pulse until well blended.
5. Add the olive and walnut oils and process until smooth and homogenous.
6. You can also make this in a mortar and pestle.
7. Taste and add salt as desired.
8. Transfer to a wide pasta bowl.
9. Bring a large pot of water to a boil.
10. Add the spaghetti and boil 5 minutes.
11. Add the broccoli and continue to boil until the pasta is al dente, about 4 more minutes.
12. Before draining the pasta, remove 1/2 cup of the pasta cooking water.
13. Add 1/4 cup of it to the ricotta mixture and stir until well blended.
14. The sauce should have a creamy consistency (add more of the pasta water if necessary).
15. Drain the spaghetti and broccoli and toss at once with the sauce.
16. Serve, passing Parmesan or Pecorino on the side.

garlic, walnuts, basil, fresh ricotta, water, freshly grated parmesan, extra virgin olive oil, walnut oil, salt, broccoli crowns, spaghetti, pasta cooking water

Taken from cooking.nytimes.com/recipes/1015778 (may not work)