Fusilli with courgettes, ricotta and mint
Difficulty Easy
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Preparation  30 min
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Servings for  4 per.
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Fusilli with creamed courgettes is a fresh, creamy first course, ideal for making the most of courgettes in summer. The delicate courgette and ricotta sauce is enriched with the intense flavour of Grana Padano PDO and the fragrance of fresh mint, creating a balance of flavours that is simple yet refined.
Ingredients
Fusilli, 320 g
Medium courgettes, 3
Fresh ricotta, 250 g
Grana Padano PDO, grated, 80 g
Fresh mint leaves, 15
Extra virgin olive oil, 4 tablespoons
Garlic clove (optional), 1
Salt, to taste
Black pepper, to taste
Lemon zest, to taste
Method
Wash the courgettes, trim off the ends and cut them into even cubes. In a pan, heat the extra virgin olive oil with the garlic clove, if using, then add the courgettes and sauté over a medium heat for about 8–10 minutes, until soft but still nicely firm.
Season with salt and pepper, then transfer half the courgettes to a blender jug and set the remaining half aside.
To the courgettes in the blender, add the fresh ricotta, the grated Grana Padano PDO, a few mint leaves, a pinch of grated lemon zest and, if needed, a tablespoon of the pasta cooking water. Blend until you have a smooth, velvety cream.
Cook the fusilli in plenty of salted water and drain them al dente, reserving a ladleful of the cooking water.
Pour the courgette and ricotta cream into the pan, add the fusilli and toss everything together, adding a little cooking water if needed, until you reach a creamy consistency.
Stir in the reserved diced courgettes and mix gently.
Divide the fusilli between the plates and finish with shavings of Grana Padano PDO, fresh mint leaves, a grating of lemon zest and a grind of black pepper.
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