Creamy Gramigna with Charred Zucchini, Lemon Ricotta and Pistachio Mint Crumble

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Spread the rustic bread crumbs and pistachios on a small tray, toss with 15 ml (1 tbsp) olive oil, a pinch of salt, and half of the chopped mint. Bake for 6 to 8 minutes at 190 °C / 375 °F, stirring once, until golden and crisp. Set aside.

2. 2

   In a bowl, combine the ricotta with 40 g of the Parmigiano Reggiano, the lemon zest, 30 ml (2 tbsp) lemon juice, the butter, 45 ml (3 tbsp) water, 1/2 teaspoon salt, and black pepper. Whisk until smooth and creamy. Set aside at room temperature.

3. 3

   Bring a large pot of salted water to a boil. Cook the gramigna pasta according to the package directions until al dente, usually 9 to 11 minutes. Before draining, reserve 240 ml (1 cup) of the pasta cooking water.

4. 4

   While the pasta cooks, heat a large skillet over medium-high heat. Add 30 ml (2 tbsp) olive oil and sauté the shallot for 2 minutes. Add the garlic and red pepper flakes, if using, and cook 30 seconds more.

5. 5

   Add the zucchini to the skillet in a wide layer, season with the remaining salt, and cook for 8 to 10 minutes over medium-high heat, stirring only occasionally, until deeply golden with lightly charred edges.

6. 6

   Reduce the heat to medium. Add 120 ml (1/2 cup) of the reserved pasta water to the skillet with the zucchini. Stir in the ricotta mixture until a light, creamy sauce forms.

7. 7

   Transfer the drained pasta to the skillet and toss for 1 to 2 minutes, adding more pasta water little by little as needed so the sauce becomes silky and coats the gramigna well. Taste and adjust with more pepper or salt if needed.

8. 8

   Serve the pasta hot topped with the remaining Parmigiano Reggiano, the crisp pistachio bread crumble, and the remaining fresh mint.