- 6
Ingredients
- 8 medium-sized courgettes (zucchini)
- Olive oil for frying
- 375 g ricotta, fresh if possible
- 40 g pecorino, shaved
- 30 g basil
- 15 g mint
- Juice of 1 lemon
- Extra-virgin olive oil for drizzling
- Salt and freshly ground black pepper
- 100 g pasta shapes, such as shells
- or farfalle
Preparation
Step 1
1. Cut the courgettes into 4mm slices. Heat 2 T. olive oil in a large pan and cook the courgettes, in batches, until golden on each side and tender. Season. Put the courgettes in the bottom of a broad shallow bowl and cook the next batch. Scatter the courgettes with some ricotta, pecorino and herbs, a squeeze of lemon and drizzle of olive oil.
2. Continue cooking the courgettes and layering them like this until they are finished - keep back some herbs and pecorino to decorate. Let the courgettes sit a room temperature while you make the pasta. (Alternatively, cook the courgettes and set them aside without layering them. Toss them together with the pasta, cheeses and herbs before serving - the courgettes and cheeses will not meld together so well, but it is still delicious)
3. Cook the pasta in boiling, salted water until al dente. Drain, pour on a little olive oil and season lightly. Serve the pasta with the courgettes, ricotta, pecorino and herbs. Finish the more herbs and shavings of percorino, then drizzle with drops of extra-virgin olive oil. Serve immediately.