Cook the pasta according to packet instructions. Before draining, reserve some pasta water.

Meanwhile, in a blender, combine garlic, olive oil, basil leaves, ricotta, lemon zest, and grated parmesan cheese.

Blend the ingredients until a smooth and creamy consistency is achieved. If the mixture is too thick, gradually add the reserved pasta water to reach the desired texture, you want it just thick enough so it coats the pasta well but not so thick that is isn’t silky smooth.

Season the pesto with salt and pepper to taste. It will need a fair amount of salt to bring out all the flavours so taste as you go.

Toss the cooked pasta in the mixture, ensuring the pasta is well-coated. Then grate over more Parmesan to serve.