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Cook the pasta until it reaches an al dente texture.
While the pasta is cooking, prepare the white pesto by blending together the walnuts, garlic, lemon zest and juice, Parmesan cheese, ricotta, olive oil, salt, pepper, and nutmeg.
If the pesto is too thick, add a little water or some of the pasta cooking water to achieve your desired consistency.
Once the pasta is cooked, drain it while reserving some of the pasta water.
Combine the hot pasta with the white pesto, stirring well to ensure the pasta is evenly coated. Use the reserved pasta water as needed to thin the sauce.
Mix in the chopped parsley and a few fresh basil leaves for added freshness.
Season the dish with extra cracked pepper and a drizzle of olive oil if you like.
Serve the pasta on plates alongside a side salad.