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1/2 cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves
Coarse salt and freshly ground pepper
1 pound campanelle pasta
1 cup packed fresh flat-leaf parsley leaves, divided, plus 2 tablespoons finely chopped parsley stems (from 1 small bunch)
2 heaping tablespoons finely grated lemon zest (from 3 large lemons)
4 ounces walnuts, toasted well and roughly chopped (1 1/4 cups)
1 cup fresh ricotta cheese
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1st Keep
 kokita
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