Pappardelle With Fresh Ricotta, Squash Blossoms and Basil Oil

• About 12 basil leaves, roughly chopped
• 1 garlic clove, minced
• 1/2 teaspoon grated lemon zest
• 13 cup extra virgin olive oil
• Salt
• pepper
• 1 pound pappardelle or other pasta
• 2 tablespoons extra virgin olive oil
• 1/2 pound small zucchini, thinly sliced
• Salt
• pepper
• About 12 squash blossoms, stems removed
• 1/2 pound fresh ricotta about 1 cup, at room temperature
• Pecorino cheese, for grating

1. To make the basil oil, in a small dish stir together the basil, garlic, lemon zest and olive oil.
2. Add a little salt and pepper.
3. Set aside for at least 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
5. In a large skillet, heat 2 tablespoons olive oil over medium heat.
6. Add the zucchini, season with salt and pepper, and cook until barely done, 1 or 2 minutes.
7. Turn off the heat.
8. Tear the squash blossoms into strips.
9. Drain the pasta, reserving 1 cup pasta water.
10. Add pappardelle to the skillet with the zucchini.
11. Add squash blossoms, ricotta and a little salt and pepper.
12. Quickly stir together with 2 wooden spoons, leaving the ricotta a little chunky.
13. Add pasta water if necessary and transfer to a warm serving bowl.
14. At the table, top each serving with 2 teaspoons basil oil and a sprinkling of grated pecorino.

basil, garlic, lemon zest, extra virgin olive oil, salt, pepper, pasta, extra virgin olive oil, zucchini, salt, pepper, blossoms, pecorino cheese

Taken from cooking.nytimes.com/recipes/1014191 (may not work)