This light and summery pasta dish is made with fresh produce from @panierdufermier. You can substitute the mafaldine with pappardelle pasta.
Ingredients (4 portions)
1 leek (sliced thinly)
1 container ricotta
500g mafaldine pasta (uncooked)
Parmigiano Reggiano (to taste)
Extra-virgin olive oil (drizzle)
Ground pepper & salt (to taste)
Slice the zucchini in ribbons with a vegetable peeler and set aside. In a bowl, mix the ricotta, half the lemon juice, grated Parmigiano Reggiano and season to taste. Spread the mixture evenly in serving plates and set aside.
Cook the pasta 2 minutes less than the suggested time.
Meanwhile, sautée the leeks in evoo at medium heat until translucent. Add the ribbons and saute for another 3 minutes. Add the pasta and a bit of cooking water from the pasta and cook for another 3 minutes, constantly stirring. Add lemon zest and remaining lemon juice. Season the pasta to taste and add Parmigiano Reggiano. Serve with lemon slices and a drizzle of olive oil. Enjoy!