Pappardelle with Fresh Ricotta, Squash Blossoms and Basil Oil

This summer pasta folds fresh ricotta into pappardelle with tender zucchini and torn squash blossoms, then gets a spoonful of bright basil oil at the table. Look for squash blossoms and small zucchini at the market in midsummer.

Serves 4 to 6

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
• Salt and pepper

For the pasta

• 1 pound pappardelle or other pasta
• 2 tablespoons extra-virgin olive oil
• ½ pound small zucchini, thinly sliced
• Salt and pepper
• About 12 squash blossoms, stems removed
• ½ pound fresh ricotta (about 1 cup), at room temperature
• Pecorino, for grating

Instructions

1. Stir the basil, garlic, lemon zest and olive oil together in a small dish. Season with a little salt and pepper and let it sit for at least 15 minutes.
2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente.
3. While the pasta cooks, warm 2 tablespoons olive oil in a large skillet over medium heat. Add the zucchini, season with salt and pepper, and cook just 1 to 2 minutes, until barely tender. Turn off the heat.
4. Tear the squash blossoms into strips.
5. Drain the pasta, saving 1 cup of the cooking water. Add the pasta to the skillet with the zucchini, along with the blossoms, ricotta and a bit of salt and pepper.
6. Toss quickly with two wooden spoons, leaving the ricotta in soft lumps. Loosen with pasta water if needed and move it to a warm serving bowl.
7. Spoon about 2 teaspoons of basil oil over each serving and finish with grated pecorino.

Adapted from a recipe in the Milk Lady Markets recipe collection.