Summer Pappardelle with Ricotta, Zucchini, and Basil Oil

Fill a small saucepan with 1 liter of water, bring to a rolling boil at 100°C (212°F), submerge the basil leaves for exactly 10 seconds until vibrant green, and remove quickly.

Transfer the blanched basil immediately with a slotted spoon into a mixing bowl filled with ice water at 0°C (32°F) to halt cooking.

Remove the basil from ice water, squeeze firmly in clean paper towels to eliminate all surface moisture, and place in a high-speed blender with 120 ml extra virgin olive oil and 2 g fine sea salt.

Pour the pureed basil oil through a fine-mesh sieve set over a clean vessel and allow gravity to strain it for 10 minutes without pressing on the solids.

In a mixing bowl, combine whole milk ricotta cheese, 30 g of the grated Parmigiano-Reggiano, lemon zest, lemon juice, 2 g fine sea salt, and black pepper, whisking until light and smooth.

Bring 4 liters of water and 30 g kosher salt to a rapid boil at 100°C (212°F) in a large pot, drop in the dried pappardelle, and boil for 8 minutes until al dente.

While pasta cooks, heat 30 ml extra virgin olive oil in a large skillet over medium heat at 160°C (320°F), then add sliced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant but not browned.

Add the sliced zucchini and remaining 2 g fine sea salt to the skillet, sautéing over medium-high heat at 175°C (347°F) for 3 minutes until tender-crisp.

Gently scatter the cleaned squash blossoms into the skillet and cook for 45 seconds until just softened.

Transfer the drained pappardelle directly into the skillet with zucchini and squash blossoms, adding 80 ml reserved hot pasta water, and toss gently over low heat for 1 minute.

Remove the skillet entirely from the heat source and fold in the whipped ricotta mixture until a silky sauce coats every noodle ribbon.

Plate the warm pasta evenly into 4 shallow bowls, sprinkle with the remaining 20 g Parmigiano-Reggiano, and spoon 15 ml vibrant basil oil over the surface of each serving.