1/2 cup fresh ricotta cheese
Preheat oven to 300
Spread walnuts on a baking tray, and toast until golden, 5 to 7 minutes. Cool completely. Combine 1/4 cup nuts, basil, garlic, and 1/4 teaspoon salt in the bowl of a food processor. Process and, pour in 1/2 cup olive oil to form pesto, set aside. Reserve rest of chopped nuts for garnish, and set aside.
Bring a large pot of salted water to a boil; cook pasta is cooked al dente.
Meanwhile, heat 2 tablespoons olive oil in a large skillet. Add broccoli ,1/4 cup water, cover skillet, reduce heat to medium, and cook until tender. Add 1/4 teaspoon salt and 1/8 teaspooon pepper, place sliced cooked sausage to pan to heat through. Toss cooked pasta with pesto, season with salt and pepper to taste. Arrange in large pasta bowl, top with sausage broccoli mixture, a dollop of ricotta cheese on top, and chopped walnuts. Sprinkle with grating cheese and parprika.