ESTATE COMFORTS
Zucchini Noodles with Pesto and Ricotta Cheese
The Strategy:
If you make extra noodles, simply drop them into a salad for lunch or dinner. Yum!
Zucchini Noodles with Pesto and Ricotta Cheese
If you make extra noodles, simply drop them into a salad for lunch or dinner. Yum!
Ingredients
Method
- Use a spiral slicer to cut the squash into long thin strips. If you donu2019t have a slicer, use a vegetable peeler to cut the squash into long ribbons. If you use a peeler, donu2019t try to peel the seedy core.
- Heat the olive oil in a skillet over medium heat. Add the garlic and squash noodles and toss to coat. Toss the noodles in the pan until they are beginning to wilt but are still crunchy. Be careful not to overcook them; otherwise, you will have a pan of mush. Remove from the heat immediately.
- Gently stir in the pesto. Season with salt and pepper. Transfer to a serving platter.
- Top the noodles with a dollop of ricotta cheese and a sprinkle of Parmesan cheese and chopped herbs.
The Heart of the Table
A beautiful lesson in effortless summer dining. This dish completely strips away the heavy starches of traditional pasta nights, relying instead on the vibrant, oily richness of basil pesto and the stark, cooling contrast of fresh ricotta against flash-sautéed summer squash. It is light, incredibly fast, and undeniably elegant.
Neighborly Grace
- THE PRESENTATION: Use tongs to twirl the vibrant green and yellow ribbons into a tall, tight nest in the center of a shallow bowl. The large dollop of stark white ricotta must sit directly on top, allowing the diner to mix the cool cheese into the warm pesto noodles at the table.
- THE POUR: Sparkling mineral water with a sharp lemon twist, or an icy, highly acidic Pinot Grigio. The bright herbal notes of the basil pesto demand a very clean, palate-cleansing beverage.
- THE VIBE: Bright, airy, and sophisticated. This is exactly what you serve for a light, impromptu weekend luncheon on the veranda before retreating from the heavy heat of the afternoon sun.