Pappardelle With Fresh Ricotta, Squash Blossoms and Basil Oil

1. 1

   To make the basil oil, in a small dish stir together the basil, garlic, lemon zest and olive oil.

2. 2

   Add a little salt and pepper.

3. 3

   Set aside for at least 15 minutes.

4. 4

   Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.

5. 5

   In a large skillet, heat 2 tablespoons olive oil over medium heat.

6. 6

   Add the zucchini, season with salt and pepper, and cook until barely done, 1 or 2 minutes.

7. 7

   Turn off the heat.

8. 8

   Tear the squash blossoms into strips.

9. 9

   Drain the pasta, reserving 1 cup pasta water.

10. 10

    Add pappardelle to the skillet with the zucchini.

11. 11

    Add squash blossoms, ricotta and a little salt and pepper.

12. 12

    Quickly stir together with 2 wooden spoons, leaving the ricotta a little chunky.

13. 13

    Add pasta water if necessary and transfer to a warm serving bowl.

14. 14

    At the table, top each serving with 2 teaspoons basil oil and a sprinkling of grated pecorino.

* Per serving · 4 servings · Values may vary.