Ricotta Basil Pappardelle with Summer Squash + Zucchini Ribbons
Typical. I am sharing a summer recipe right as the weather turns frigid. Let's enjoy it anyway.
I love the etymology of Italian food words. Pappardelle comes from the word pappare, which means to gobble in Italian. How appropriate.
1/2 a zucchini (cut lengthwise)
1/2 a yellow squash (cut lengthwise)
1/4 cup pine nuts and a handful of walnuts
1/2 cup ricotta
generous harvest of a basil, to taste (I used 1/2 cup)
1/2 lemon, juiced
2 tblsp olive oil
2 cloves garlic
salt + pepper, to taste
Pecorino romano or parmigiano, to taste
4 servings of papardelle
- Put the pasta water on to boil
- Work a peeler lengthwise down the squash and zucchini, creating long thin strips. Play with the thickness, I preferred them thin but weighty enough to hold the pasta and sauce. Set aside.
- Finely chop the garlic. Set aside.
- Heat nonstick frying pan on medium. Add nuts, toast on medium high for about 3 minutes, moving frequently to prevent burning. Set aside in a small bowl.
- Blitz basil, ricotta, lemon juice, nuts (use 2/3, set aside 1/3), and salt and pepper to taste in a blender. Set mixture aside.
- (Put pasta in to boil, following directions on package. Cook al dente)
- Heat olive oil in the previously used pan. Add garlic, squash ribbons and salt and pepper to taste (not much is needed). Move frequently for 2 minutes on medium high. Take of heat immediately to keep some firmness.
- Strain pasta, retain 1/2 cup pasta water
- Place pasta back into the pot. Liberally dose with olive oil and mix in pasta water and ricotta sauce.
- Serve by first placing the pasta in a shallow bowl or plate. Top with squash + zucchini ribbons and sprinkle with reserved pine nuts. Grate pecorino/parmigiano on top, garnish with basil, add salt and pepper to taste.