Cook pasta according to package directions; drain and keep warm.
Sauté pecans and garlic in oil in a large skillet 1 to 2 minutes or until pecans are lightly browned; stir in ground red pepper. Reserve 1/3 cup pecan mixture.
Process remaining pecan mixture, ricotta cheese, and next 3 ingredients in a blender or food processor until well blended. Toss with pasta and 3/4 cup Parmesan cheese. Sprinkle with reserved pecan mixture, remaining Parmesan cheese, and parsley. Serve immediately.