Home Recipes Ricotta and Mint Farfalle

C’est littéralement le printemps dans l’assiette! Des pâtes en forme de papillons, du fromage frais, un légume vert, une touche de menthe, du citron : les longs mois d’hiver sont derrière nous! Cette recette verdoyante toute simple a des airs raffinés, mais sans le côté compliqué.

Main dishes

Ricotta and Mint Farfalle

We’re quite literally serving spring on a plate. Butterfly-shaped pasta, fresh cheese, greens, mint, and lemon… yep, winter is officially over! A lush green pasta that is both simple and elegant—just the kind of fragrant, vegetarian goodness you’ll want to be serving at your first sunny get-togethers of spring. We like to serve this dish as either a main course or primo piatto, but it’s not out of place as a side on a buffet either (and by the way, it’s very tasty served at room temperature). This flawless spring dish touches perfection, and it’s now on heavy rotation!

Preparation 10 min

Cooking time 10 min

Portions 4

Ingredients

1 pack (454 g) Stefano farfalle

60 ml (¼ cup) Stefano extra virgin olive oil (more to finish)

2 garlic cloves, peeled and thinly sliced

4 medium-sized zucchini, diced

30 ml (2 tbsp) fresh mint, roughly chopped

180 ml (¾ cup) ricotta

1 lemon, zest

60 ml (¼ cup) Parmesan, finely grated

Salt and freshly ground pepper, to taste

Preparation

Bring a large pot of water to a boil. Salt generously and cook the pasta according to package instructions.
In a large pan, heat the olive oil over medium heat and sauté the garlic until fragrant, 1 to 2 minutes. Add the zucchini and continue cooking for 5 to 7 minutes, or until tender.
Strain the cooked pasta, reserving about ½ cup of starchy pasta water. Transfer to farfalle to the pan. Add a bit of reserved pasta water and mix well to coat.
Remove from the heat and incorporate the ricotta, lemon zest, mint and Parmesan. Mix well. Salt and pepper to taste.
Finish with a drizzle of extra virgin olive oil and more Parmesan.

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