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Cook the pasta according to the package directions. Strain the pastsa, holding back 1 cup of pasta water and set everything aside.
Meahwhile, heat oil in a large skillet over medium-low. Add garlic cloves and sauté for about 3 to 5 minutes or just until starting to get some color (if they start to turn dark before 3 minutes, turn your heat down).
Add walnuts and red pepper flakes and sauté for another 2-3 minutes or until the nuts have started to turn darker and everything is very fragrant. Remove from heat and sprinkl in ½ tsp salt.
Add the ricotta to a serving platter and pile the pasta over it. Pour the garlic-walnut mixture (including any remaining oil over the pasta), along with the lemon juice, lemon zest, Parmigiano-Reggiano, and 2 Tbsp pasta water. Toss until combined and a thick sauce has formed. Add more pasta water, 1 Tbsp at a time, if the sauce doesn't thicken up.
Taste and season with more salt and pepper. Serve with some torn fresh basil or thyme leaves or a dried sprinkle of oregano flakes. Serve right away.