Garganelli with zucchini-basil cream, caramelized fennel, lemon ricotta and pine nut crumble

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. On a small baking tray, mix the breadcrumbs with the pine nuts, 1 tablespoon olive oil, 20 g Parmesan, and 1 minced garlic clove. Bake for 6 to 8 minutes, stirring halfway through, until golden and crisp. Set aside.

2. 2

   Bring a large pot of water to a boil and add about 5 g salt. Meanwhile, heat a wide skillet over medium heat with 1 tablespoon olive oil and the butter. Add the sliced fennel, a pinch of salt, and some black pepper. Cook for 10 to 12 minutes, stirring occasionally, until tender and deeply golden. Transfer the fennel to a plate and reserve.

3. 3

   In the same skillet, add the remaining tablespoon of olive oil. Add the shallot and the remaining garlic clove. Sauté for 2 minutes over medium heat until fragrant and softened.

4. 4

   Add the zucchini, another pinch of salt, and black pepper. Cook for 8 to 10 minutes until the zucchini is very tender. Pour in the white wine and let it reduce for 2 minutes.

5. 5

   Transfer the zucchini mixture to a blender or use an immersion blender cup. Add the cream, half of the basil, 15 g Parmesan, the zest of half the lemon, and 60 ml pasta water if available, or hot water. Blend until completely smooth and silky.

6. 6

   In a small bowl, mix the ricotta with 1 tablespoon lemon juice, the remaining lemon zest, a pinch of salt, and a little black pepper. Stir until creamy. Set aside.

7. 7

   Cook the garganelli in the boiling water according to the package directions until al dente, usually 10 to 12 minutes. Reserve 120 ml more pasta cooking water, then drain the pasta.

8. 8

   Return the zucchini cream to the skillet over low heat. Add the cooked pasta and toss well. Stir in some of the reserved pasta water, little by little, until the sauce coats the pasta. Add the remaining Parmesan and the rest of the basil, torn or chopped.

9. 9

   Serve the pasta in shallow bowls. Top with the caramelized fennel and dollops of lemon ricotta. Finish with the pine nut breadcrumb crumble and the reserved fennel fronds. If desired, add a few extra drops of lemon juice just before serving.