In a food processor, or blender, combine artichoke hearts, Parmigiano, olive oil, ricotta, garlic clove, salt and pepper. Blend until smooth, then transfer into a plastic or glass bowl. Stir in lemon zest and basil. Season to taste with salt and pepper.
Cook pasta for al dente texture, according to package instructions. When draining, reserve 1 cup of pasta water. Return hot pasta to the pot and cook over medium heat with artichoke pesto and cooking water, if desired. Cook together for 2 minutes, then sprinkle with Parmigiano and serve.