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For the Pesto: 1 cup packed fresh basil or mint (or combination), plus more for garnish 1 large garlic clove, roughly chopped (about 2 teaspoons) 1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano 3 tablespoons chopped toasted walnuts or pine nuts, plus more for garnish 3 tablespoons fresh lemon juice, from 1 to 2 lemons 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper For the Salad: 1/2 pound (8 ounces) gemelli pasta, cook

Kosher salt 1 pound cellentani, gemelli, or another short pasta 1 cup (8 ounces) whole-milk ricotta, room temperature 1 cup (2 ounces) freshly grated Parmesan, plus more for serving Freshly grated zest of 1 medium lemon, plus 1 tablespoon lemon juice 1/2 teaspoon black pepper Red pepper flakes and basil leaves for serving Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta coo

tablespoons (60 ml) extra-virgin olive oil, divided 1 teaspoon coarsely ground black pepper, to taste 1/2 pound (225 g) spaghetti Kosher salt, to taste 2 tablespoons (30 g) unsalted butter 2 ounces Pecorino Romano cheese (about 1 cup; 55 g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving Directions Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fr