Ingredients
For the basil oil
About 12 basil leaves, roughly chopped
1 garlic clove, minced
½ teaspoon grated lemon zest
⅓ cup extra virgin olive oil
Kosher salt and fresh gound black pepper
For the pasta
1 pound spaghetti or parpadelle
3 tablespoons extra virgin olive oil
½ pound small zucchini, thinly sliced
Kosher salt and fresh ground pepper
About 12 squash blossoms, stems removed
½ pound fresh ricotta about 1 cup, at room temperature
Fresh minced chives
Toasted pine nuts for garnish
Pecorino cheese, for grating
Directions
1. For 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.
2. 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.
3. 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.
4. At the table, top each serving with 2 teaspoons basil oil, toasted pine nuts and grated pecorino.
