This bright and creamy pasta recipe is a celebration of spring produce and buttery, sweet-yet-savory garlic confit. GET THE RECIPE ►►
PREP TIME: 15 minutes
COOK TIME: 1 hour
SERVES: 2-4
INGREDIENTS
Garlic confit
300 grams (about 2 cups, or 6 heads) peeled garlic cloves (I use pre-peeled garlic. It’s worth it!)
450 milliliters (about 2 cups) extra-virgin olive oil
2 bay leaves (optional)
2 fresh thyme sprigs (optional)
Pasta assembly
Whipped ricotta:
340 grams (1 1/2 cups) whole milk ricotta
60 milliliters (1/4 cup) heavy cream (optional)
10 milliliters (1 tablespoon) extra-virgin olive oil
Kosher salt and freshly ground black pepper
Freshly squeezed lemon juice, to taste
Pasta and sauce:
340 grams (12 ounces) dried orecchiette (or similar pasta, like medium shells)
60 to 80 grams (about 1/4 cup) prepared garlic confit, plus more for serving
450 grams (about 3 cups; 2 to 3 medium) zucchini or other summer squash, cut into small cubes
130 grams (1 cup) fresh or frozen peas
6 grams (1 tablespoon) lemon zest (about 1 lemon)
45 milliliters (3 tablespoons) freshly squeezed lemon juice (about 1 lemon)
Kosher salt and freshly ground black pepper
A large handful of fresh basil, roughly chopped, plus more for serving
A large handful of fresh mint, roughly chopped, plus more for serving
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