Pasta With Summer Squash, Tarragon, Ricotta & Honey

Name: Pasta With Summer Squash, Tarragon, Ricotta & Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pasta; 3 tablespoons pine nuts; 1/2 cup fresh tarragon leaves; 1/2 cup grated Pecorino cheese; 1/4 cup olive oil; 3 large ice cubes; 2 tablespoons butter; 2 medium zucchini or summer squash; 1 tablespoon honey; 1/2 cup sheep's milk ricotta; 1/4 teaspoon ground nutmeg; Salt and freshly ground black pepper to taste

Servings: persons

1 pound pasta
3 tablespoons pine nuts
1/2 cup fresh tarragon leaves
1/2 cup grated Pecorino cheese
1/4 cup olive oil
3 large ice cubes
2 tablespoons butter
2 medium zucchini or summer squash
1 tablespoon honey
1/2 cup sheep's milk ricotta
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste

1
Cook the pasta in boiling salted water until still very al dente. Drain and set aside.
2
In a food processor, combine the Pecorino, pine nuts, and tarragon. Drizzle in the olive oil with the machine running to make a pesto. Pulse in the ice cubes to thin. Set aside in a not-too-warm place until ready to use.
3
Slice the squash into coins. Saute in the butter over medium heat for just a few minutes until barely soft. Add the honey and season with salt and pepper; cook for one more minute then remove from the heat.
4
Stir the nutmeg into the ricotta.
5
Add the warm cooked pasta to the saute pan with the zucchini. Add the ricotta and the tarragon pesto. Season with salt and pepper. Warm briefly and toss over the heat, then remove from the heat and serve. (Optional: Add a bit of torn fresh tarragon leaves as a garnish.)

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound pasta, 3 tablespoons pine nuts, 1/2 cup fresh tarragon leaves, 1/2 cup grated Pecorino cheese, and more.

Yes, Pasta With Summer Squash, Tarragon, Ricotta & Honey falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!