In a pot add water and plenty of salt and bring to a boil, add the linguini and boil as stated on the package but for 1 minute less.
Strain the linguini and reserve 30 ml of the water.
While the pasta is boiling we begin to make our sauce. In a blender we place the walnuts, garlic, a pinch of salt and the oil. Pulse until it resembles a pulp. Add the ricotta, parmagiano and pepper and pulse until everything is blended together.
Strain the pasta and place back into the pot, add the pesto and a bit of the water we reserved and stir well until the sauce is creamy
When we serve we grate extra parmagiano and pepper, garnish with finely chopped parsley.