Fusilli with courgettes, ricotta, mint and Grana Padano
| Difficulty
Easy
|
Preparation  30 min
|
Servings for
4 people
|
Ingredients
320 g fusilli
150 g Grana Padano PDO over 16 months
5 courgettes
200 g ricotta
1 shallot
1 bunch fresh mint
3 tablespoons extra virgin olive oil
salt
pepper
Preparation
Gently sauté the chopped shallot in a pan with a little extra virgin olive oil, then add the cubed courgettes and cook over medium heat for about ten minutes.
Cook the pasta in plenty of salted water, drain and add it to the pan with the courgettes, spooning in a ladleful of the pasta cooking water.
Add the ricotta and sauté over medium heat for a few minutes, then season with salt and pepper.
Add the grated Grana Padano, mix well and serve the pasta garnished with mint leaves and shavings of Grana Padano.
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