Summer Squash Pappardelle With Ricotta

• 1 pound Summer squash, any size, shape, or color
• 1/2 bunch Parsley (or basil if desired)
• 1/2 bunch Dill
• 4 tablespoons Butter
• 2 tablespoons Champagne Vinegar
• 4 bunches Dried pappardelle pasta
• 8 tablespoons Ricotta cheese, to finish
• 1 tablespoon Olive oil

1. Cut squash into equal sized pieces, reserving 1 whole squash for later. Blanch in well salted water at a rolling boil for 10-15 minutes or until soft but not waterlogged. Save the water, and throw in the pasta. Cook until al dente while you make the sauce.
2. Strain squash and transfer to the canister of a high powered blender. Add herbs, and give a few quick pulses until the squash is broken up and resembles a chunky soup.
3. With the blender running, add 3 tbsp of butter, small pieces at a time. If the butter is cold from the fridge, wait until it's well melted and incorporated into the mixture before adding the next tbsp.
4. Add champagne vinegar, salt, and pepper to taste and kick the blender into high gear until the mixture is lighter in color and creamy in appearance.
5. Add in cooked pasta and squash sauce. Mix well, moving around the pan thoroughly to coat the pasta. If it looks dry, add a tbsp of the pasta water at a time until it comes together. Add in the sauteed squash pieces.
6. Plate either individually with a dollop of the ricotta per serving, or in a large serving dish with little dollops of the cheese all around. Garnish with fresh cracked black pepper and sprigs of leftover herbs or a drizzle of oilve oil.
7. Squash sauce can be prepared 3 days ahead of time and kept in a sealed container in the refrigerator.

summer, parsley, dill, butter, vinegar, pasta, ricotta cheese, olive oil

Taken from food52.com/recipes/81833-summer-squash-pappardelle-with-ricotta (may not work)