Cook the pasta in boiling salted water for 10-12 minutes or until al dente. Drain and toss through with olive oil. Do not refresh under cold water.
Cut the artichokes into small pieces. Toast the pine nuts in a dry pan for 2-3 minutes. Peel the garlic, slice in half lengthways and remove the green shoot in the middle. Remove the leaves from the basil. Zest and juice half of the lemon and grate the parmesan. Place in a pestle and mortar with the salt and pepper and olive oil, pound until the pesto reaches the desired texture. The longer you pound the pesto the smoother it will be. Finally add the ricotta and gently crush it into the pesto.
Warm the pesto over a very low heat to allow the flavours to marry together. The flavour of the nuts and ricotta will really come through when gently heated.
Using a pair of tongs mix the pesto into the pasta and twist into a deep bowl.
«Any type of 'tubular' pasta (such as spaghetti or linguini) is ideal for this so as the pesto really sticks to the pasta. »