Linguini with Baby Zucchini, Peas, Mint, Fresh Ricotta & Lemon
Summery, fresh and full of flavor, this simple pasta dish is made in next to no time, all in one pot and is sure to please on the sunny days ahead... whenever they decide to return!
Using a couple of spoonfuls of fresh Ricotta, a little olive oil, fresh mint and blanched lemon zest, this really sums of for me the taste of Summer! So come on weather- get your act together! Bring on the sun already!
You may be asking yourselves where I got these delicious and cute, little baby zucchini... well the answer is simple! You know when you see those lovely zucchini blossoms on sale, with the zucchini attached? Well, sometimes the delicate blossoms get damaged during transport, or they end up on the shelf and your grocer doesn't get around to selling them whilst they are in their prime.
And if you have a grocer like my friend Nina at the market hall here in Frankfurt, who is conscientious and does not like good food to go to waste, he or she will trim away the blossom and save the little baby zucchini... and all you have to do is ask! I certainly recommend it as they are sweet and tender and delicious!
To make 2 good servings of linguini, you will need around 9-10 little zucchini, a couple of handfuls of fresh peas, 2 tablespoons of fresh ricotta, a Spring onion, a little lemon zest, some fresh mint and of course some linguini... so get that water boiling and let's get ready to rumble! This whole thing will be ready in just 10-15 minutes!
The prep-work for this dish should not take more than a couple of minutes to do... pop the peas out of their pods, slice the zucchini in half, slice up the Spring onion and your ready to go!
Is that water boiling yet? Good! In goes a good tablespoon of salt, the pasta and the peas... let them boil for 3-4 minutes and then add the zucchini... let that boil for another 3-4 minutes and add the onion... easy isn't it? It's just a matter of timing- the peas take longest, the zucchini are basically tender enough to eat raw, so 3-4 minutes will do, and the onion just needs to lose that rawness that would otherwise make it a little harsh. Simple!
Just before you drain the pasta, drop 3-4 slices of lemon zest into the water to let them blanch for 30-60 seconds, then fetch them out and let them cool off whilst the pasta drains.
Finely chop the larger leaves of mint and the zest ready to add to the pasta and pour the pasta into a serving dish/bowl. Add the ricotta, the shredded mint and lemon and a good drizzle of olive oil.
Mix everything together well and sprinkle with coarsely ground black pepper, sprinkle with the smaller mint leaves and a little more lemon zest as a garnish and serve... you prepare to enjoy the taste of Summer!
All dressed up and ready to serve! Buon appetito!
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