First wash and dry the fresh basil leaves, then chop into small pieces and add to a large mixing bowl.
Add the Galbani Pecorino Romano, peeled garlic clove and pine nuts to the bowl and mix well.
Add 2 tbsp. of extra virgin olive oil and mix together until the pesto begins to thicken. Season with salt and pepper.
Add 2 tbsp. of olive oil, the other peeled garlic clove and two basil leaves to a frying pan. Season well and cook over a medium heat for a approximately 5 minutes.
Meanwhile, bring a large saucepan of lightly salted water to the boil.
Add the linguine and leave to simmer until it’s al dente.
Once the linguine is cooked, carefully drain the water and transfer the pasta to a serving plate.
Spoon the Galbani Ricotta and pesto onto the pasta and stir well until the pasta is thoroughly coated with pesto.
Sprinkle the remaining pine nuts, Galbani Pecorino Romano cheese onto the pasta. Add a squeeze of lemon juice and serve.