Golden Lemon Tagliatelle with Ricotta, Sautéed Zucchini and Crunchy Hazelnuts

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Cook the tagliatelle according to the package until al dente. Reserve 180 ml (3/4 cup) of the pasta water before draining.

2. 2

   While the pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon olive oil and toast the hazelnuts for 2 to 3 minutes, stirring, until fragrant. Remove and set aside.

3. 3

   In the same skillet, add 1 more tablespoon olive oil and the butter. Add the shallot and cook for 2 minutes until softened. Add the garlic and cook 30 seconds more.

4. 4

   Increase to medium-high heat, add the zucchini, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté for 6 to 8 minutes until the zucchini is golden on the edges but still tender. Turn off the heat briefly.

5. 5

   In a bowl, mix the ricotta, grated Parmesan, lemon zest, lemon juice, the remaining 1 tablespoon olive oil, and 60 ml (1/4 cup) of the reserved pasta water until smooth and creamy.

6. 6

   Return the skillet to low heat. Add the drained tagliatelle to the zucchini and pour in the ricotta mixture. Toss with tongs for 1 to 2 minutes, adding more pasta water little by little if needed, until the sauce becomes silky and coats the pasta well.

7. 7

   Stir in half of the basil and half of the hazelnuts. Taste and adjust with the remaining salt and more black pepper if desired.

8. 8

   Serve immediately with the remaining basil, the rest of the hazelnuts, and extra Parmesan on top if desired.

9. 9

   Optional for warming plates: preheat the oven to 93 °C / 200 °F, place the plates inside for 3 minutes, and carefully remove before serving.