PAPPARDELLE WITH FRESH RICOTTA, SQUASH BLOSSOMS AND BASIL OIL
Ricotta is one of the great undersung cheeses and can be used in dozens of ways. Bake it in a hot oven in an earthenware dish with a little olive oil and rosemary, then spread it on toast for an antipasto or snack. Mix it with chopped cooked spinach or chard for filling ravioli or layering into baked pasta. Or, as is done here, fold the cheese into pappardelle noodles with barely cooked zucchini and squash blossoms and serve with basil oil and grated pecorino for a sensational summer pasta.
Provided by David Tanis
Categories dinner, quick, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To make the basil oil, in a small dish stir together the basil, garlic, lemon zest and olive oil. Add a little salt and pepper. Set aside for at least 15 minutes. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the zucchini, season with salt and pepper, and cook until barely done, 1 or 2 minutes. Turn off the heat. Tear the squash blossoms into strips.
- Drain the pasta, reserving 1 cup pasta water. Add pappardelle to the skillet with the zucchini. Add squash blossoms, ricotta and a little salt and pepper. Quickly stir together with 2 wooden spoons, leaving the ricotta a little chunky. Add pasta water if necessary and transfer to a warm serving bowl.
- At the table, top each serving with 2 teaspoons basil oil and a sprinkling of grated pecorino.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 16 grams, Carbohydrate 60 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 406 milligrams, Sugar 3 grams
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Kuruthumu Hamisi
[email protected]I'm not sure if I did something wrong, but my dish didn't turn out as flavorful as I expected.
Md Shakinur Rahman Munna
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
abdullah qadeer
[email protected]I'm allergic to nuts, so I used sunflower seeds in the basil oil instead of pine nuts. It worked great!
Angelique Ferreira
[email protected]This dish is a great way to use up leftover ricotta. I always have some on hand, and it's nice to have a recipe that I can use it in.
Nazeer Ahmad Khanzada
[email protected]I'm not a vegetarian, but I love this dish. It's so flavorful and satisfying.
Promise Agbemehia
[email protected]This is the perfect dish for a summer party. It's light and refreshing, and the colors are so vibrant.
elham falah
[email protected]I made this dish for my Italian grandmother and she loved it! She said it reminded her of her childhood.
khawaja azhar
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The results are stunning.
Adnan Ilmodeen
[email protected]I doubled the recipe and it fed a crowd of 10 people easily. Everyone loved it!
Syeda Hani
[email protected]The basil oil really makes this dish. It's so fragrant and flavorful. I could drink it straight!
Faizamoiz Faizamoiz
[email protected]I'm not a huge fan of ricotta, but I loved it in this dish. It was so creamy and flavorful.
Swagg Insect
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and sure to impress your guests.
Zaynab Dualeh
[email protected]I love the simplicity of this dish. The fresh ingredients really shine through. I would definitely recommend using the best quality ricotta and squash blossoms you can find.
Mesape Mesape
[email protected]This dish was easy to make and turned out great! I used store-bought ricotta and squash blossoms, and it still tasted amazing. The basil oil was the perfect finishing touch.
Murad Gondal
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of squash blossoms, but I'm so glad I did! They were delicious in this dish. The ricotta and basil oil really balanced out the flavors.
Ben Scott
[email protected]Wow! This dish is a keeper! The combination of ricotta, squash blossoms, and basil oil is genius. The flavors and textures work so well together. I'll definitely be making this again.
Linda Sharpe
[email protected]This pappardelle dish was a delightful symphony of flavors, textures, and colors. The fresh ricotta added a creamy richness, the squash blossoms a delicate sweetness, and the basil oil a vibrant burst of herbaceousness. The pasta itself was cooked to