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Preheat the oven to 350°F.
Place the walnuts on a small baking sheet and toast until fragrant, about 12 minutes.
Transfer the walnuts to a food processor and pulse until the nuts are finely chopped. Add the ricotta, Parmesan, olive oil, garlic, lemon zest, and salt and process until well combined. Transfer to a large bowl.
Cook the pasta to al dente according to package instructions. Drain, reserving 1 cup of the pasta water. Add the pasta and pasta water to the bowl and toss to coat the pasta and loosen the sauce. Top with fresh basil and serve.