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Get the pasta going. Bring a large pot of salted water to a boil and cook your pasta until al dente. Before draining, scoop out about a cup of the starchy pasta water and set it aside.
Assemble the sauce. While the pasta cooks, combine the zest and juice of two lemons, garlic, chopped Parmigiano Reggiano, blanched almonds, olive oil, and ricotta in a food processor.
Blend until smooth. Process everything until it turns into a creamy, pesto-like sauce, scraping down the sides as needed.
Toss it all together. Combine the hot pasta with the sauce, loosening with splashes of reserved pasta water until every noodle is coated.
Garnish and serve. Top with cracked pepper and a little extra lemon zest before digging in.