Pasta with Zucchini and Ricotta

Method

1. Cut the Romanesco zucchini into small pieces.
2. In a pan, add a drizzle of olive oil and a clove of garlic, then add the zucchini.
3. Season with a pinch of salt and pepper.
4. Cook the zucchini until tender, then blend them with sheep ricotta to obtain a cream.
5. Return the cream to the pan and heat for a few minutes.
6. Meanwhile, cook the fusillo al ferretto pasta in boiling water for about 7 minutes.
7. Drain the pasta and add it to the sauce, cooking for another 3 minutes.
8. Plate and garnish with fresh lemon zest (untreated lemon), mint leaves, and basil.