Fusilli with Raw Zucchini, Mascarpone and Ricotta
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This is the consummate pasta dish for a kitchen-wary cook who nonetheless wants to show off a modicum of culinary savvy. It's also a wonderful solution for anyone who wants to get off easy on a hot summer day. Nothing but the pasta is cooked—the rest of the ingredients are blended until they become a lovely pale green paste. The mild, almost sweet taste of the mascarpone complements the other flavors, both savory and sweet.
Ingredients:
- 2 small very fresh zucchini, trimmed and cut
into large chunks - 1/4 cup mascarpone cheese
- 1/4 cup ricotta cheese
- 1 cup grated Parmigiano-Reggiano cheese
- 1/2 tsp. grated lemon zest
- 4 fresh basil leaves, chopped
- Salt and freshly ground white pepper, to taste
- 1 lb. fusilli
- 2 Tbs. coarse salt
Directions:
In a blender or food processor, combine the zucchini, cheeses, lemon zest and basil. Process until a light green paste forms. Season with salt and white pepper. Set aside.
Bring a large pot three-fourths full of water to a boil over high heat. Add the pasta and the coarse salt, stir well and cook until the pasta is al dente (tender but firm to the bite), about 9 minutes. Drain the pasta, reserving 1/4 cup of the cooking water.
Place all of the sauce in a warmed serving bowl and stir in the cooking water. Add the pasta and toss well to coat with the sauce. Serve immediately.
Bring a large pot three-fourths full of water to a boil over high heat. Add the pasta and the coarse salt, stir well and cook until the pasta is al dente (tender but firm to the bite), about 9 minutes. Drain the pasta, reserving 1/4 cup of the cooking water.
Place all of the sauce in a warmed serving bowl and stir in the cooking water. Add the pasta and toss well to coat with the sauce. Serve immediately.
Serves 4 to 6.
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