Paccheri with charred zucchini, whipped lemon ricotta and crunchy pistachio

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the pistachios on a small tray and toast for 4 to 5 minutes, until fragrant. Remove and set aside.

2. 2

   Bring a large pot of well-salted water to a boil. Cook the paccheri according to package directions until al dente. Reserve 180 ml / 3/4 cup of the pasta water before draining.

3. 3

   While the pasta cooks, make the whipped ricotta: in a bowl combine the ricotta, Parmesan, lemon zest, 30 ml / 2 tbsp lemon juice, 1 grated garlic clove, 15 ml / 1 tbsp olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Beat with a spoon or small whisk until creamy and airy.

4. 4

   Heat a large skillet or wide griddle over high heat for 2 minutes. Add 30 ml / 2 tbsp olive oil and the zucchini in a single layer. Let it sear undisturbed for 2 to 3 minutes so the edges char, then stir and cook 4 to 5 minutes more until tender and deeply golden.

5. 5

   Add the sliced garlic clove, red pepper flakes, butter, 1/2 teaspoon salt, and black pepper to the skillet. Cook for 1 minute, stirring, until the garlic perfumes the mixture without burning.

6. 6

   Add the drained paccheri to the skillet along with 120 ml / 1/2 cup of the reserved pasta water. Toss for 1 to 2 minutes so the pasta absorbs the zucchini juices and a light glossy sauce forms. Add a little more pasta water if needed.

7. 7

   Remove the skillet from the heat. Add half of the chopped mint and toss gently.

8. 8

   To serve, spread a layer of whipped lemon ricotta on each plate or fold part of it into the pasta for a creamier finish. Spoon the zucchini paccheri over the top and finish with the toasted pistachios, the remaining mint, and, if desired, a little extra Parmesan and black pepper.