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    Fusilli with courgettes, ricotta, mint and Grana Padano

    4 people
    T230 min


    • 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


    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    Add the grated Grana Padano, mix well and serve the pasta garnished with mint leaves and shavings of Grana Padano.