Fusilli with Zucchini, Peas and Lemon Ricotta
Fusilli with young zucchini, tender peas and a creamy lemon ricotta sauce, finished with Parmesan and fresh basil. A light spring dish that is on the table in about 25 minutes.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 200 g Fusilli
- 2 pc Zucchini
- 150 g Frozen peas
- 1 pc Shallot
- 1 pc Garlic clove
- 3 tbsp Olive oil
- 1 pc Lemon (organic, zest and juice)
- 125 g Ricotta
- 40 g Parmesan, freshly grated
- 0.5 bunch Basil
- 1 pinch Chili flakes
- Salt
- Freshly ground black pepper
Method
- Cook the fusilli in plenty of salted water until al dente according to the package directions, then scoop out about 100 ml of the cooking water and drain the pasta.
- Wash the zucchini, trim the ends and cut into half-moon slices or small cubes.
- Finely dice the shallot and garlic.
- Heat 2 tbsp olive oil in a large pan and sweat the shallot and garlic over medium heat until translucent.
- Add the zucchini and fry for 4 to 5 minutes until lightly browned, then add the frozen peas and cook for 2 more minutes.
- Stir the ricotta smooth with the zest of half a lemon, a little lemon juice, 2 tbsp Parmesan and a ladle of cooking water.
- Toss the pasta with the vegetable pan, stir in the lemon ricotta cream and gently warm over low heat until a creamy sauce forms.
- Season with salt, pepper and chili flakes, tear the basil coarsely and sprinkle over the pasta with the remaining Parmesan and a drizzle of olive oil.