Creamy Casarecce with Roasted Zucchini, Lemon, Ricotta, and Pistachio with Fresh Mint

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the zucchini and 2 whole garlic cloves on a baking tray, add 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 20 to 22 minutes, until the zucchini is tender and golden.

2. 2

   While the zucchini roasts, bring a large pot of salted water to a boil. Cook the casarecce pasta until al dente according to the package directions. Reserve 180 ml / 3/4 cup of the pasta water and drain the pasta.

3. 3

   Transfer 350 g of the roasted zucchini to a blender or food processor with the 2 roasted garlic cloves, ricotta, Parmesan, lemon zest, 30 ml / 2 tbsp lemon juice, and 60 ml / 1/4 cup of the reserved pasta water. Blend until smooth and creamy.

4. 4

   In a large skillet, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Add the shallot and the chopped garlic clove, and cook for 2 to 3 minutes until soft and fragrant. Stir in the red pepper flakes.

5. 5

   Pour the zucchini-ricotta sauce into the skillet and stir gently. Add 60 to 120 ml / 1/4 to 1/2 cup more pasta water little by little until the sauce reaches a silky consistency that coats a spoon. Taste and adjust with the remaining salt and more black pepper if needed.

6. 6

   Add the drained pasta to the skillet along with the remaining reserved roasted zucchini. Toss for 1 to 2 minutes until the pasta is evenly coated and glossy.

7. 7

   Remove from the heat and add half of the fresh mint and half of the toasted pistachios. Toss once more.

8. 8

   Serve immediately topped with the remaining pistachios, the remaining mint, and extra Parmesan if desired.