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1
Turn on a food processor fitted with the steel blade, and drop in the garlic.
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2
When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl.
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3
Add the walnuts and bread crumbs, and process to a paste.
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4
Add the ricotta, 2 tablespoons warm water and Parmesan.
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5
Pulse until well blended.
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6
Add the olive and walnut oils, and process until smooth and homogenous.
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7
Taste and add salt as desired.
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8
Transfer to a wide pasta bowl.
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9
Bring a large pot of water to a boil.
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10
Fill a bowl with ice water.
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11
When the water comes to a boil, salt generously and add the broccoli raab or broccoli.
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12
Boil four to five minutes, until tender but still bright.
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13
Transfer to the ice water.
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14
Drain and chop broccoli raab medium-fine (regular broccoli need not be chopped).
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15
Set aside.
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16
Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the indicated cooking time.
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17
Before draining the pasta, add 1/2 cup of the pasta cooking water to the ricotta mixture and stir until well blended.
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18
The sauce should have a creamy consistency (add more of the pasta water if necessary).
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19
Just before draining the pasta, add the broccoli raab or broccoli back into the pot with the pasta to heat, then drain.
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20
Toss at once with the sauce, and serve, passing Parmesan or Pecorino on the side.
