Summer Farfalle

Serves 6

For the Basil-Ricotta Cream

• 1 cup fresh basil
• 1/2 cup parsley
• 1 cup fresh ricotta
• 2 cups heavy cream
• 1 tbsp salt
• 1 tbsp white vinegar

Combine all ingredients in a blender until smooth and set aside.

For the Pasta

• 1 lb of cooked farfalle pasta (reserve some pasta water)
• 1 cup extra virgin olive oil
• 1 cup onion, chopped
• 1 tbsp garlic, minced
• 1 cup cherry tomatoes, cut in half
• 1/2 cup baby zucchini, cut into small coins
• 1/2 cup radishes, sliced
• 1/2 cup sugar snap peas
• 2 tbsp parsley, chopped
• 2 tbsp mint, chopped
• 1 tbsp salt
• Parmigiano Reggiano for serving

Method

1. In a large saute pan over medium heat, saute onion and garlic with olive oil until translucent.
2. Add the rest of the ingredients and saute for 3 minutes.
3. Add the cooked pasta and a bit of the pasta water to the saute pan and turn the heat off.
4. Toss the pasta with the basil-ricotta cream until evenly coated.
5. Garnish with freshly grated Parmigiano Reggiano cheese.