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Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and drizzle with the olive oil to prevent sticking.
In a food processor, combine the sun-dried tomatoes and oil, walnuts, parmesan, garlic, lemon juice and 1 teaspoon salt. Pulse until combined, scraping down the sides of the food processor as necessary. If the pesto is too thick, pulse in a bit more olive oil.
Mix together the ricotta, basil, lemon zest, and remaining ½ teaspoon salt in a medium bowl (optional).
Add the pesto to the pasta in the pot and toss until well coated. Serve the pasta topped with dollops of the ricotta mixture. Garnish with basil.