Pennette with Cream and Zucchini
Ingredients:
- 3/4 lb Rummo Lentil Pennette Nº 70
- 5-6 oz fresh ricotta
- 3 oz pecorino romano
- 7 oz zucchini
- 8 basil leaves
- Extra virgin olive oil
- 1 bunch chives
- 1 clove garlic
- Salt, as needed
Directions:
Slice zucchini lengthwise and grill. In blender, cream zucchini, oil, ricotta, pecorino and basil. In a small pan, infuse olive oil with garlic and chive. Cook the Lentil Pennette for 7 minutes in salted, boiling water. Ladle cream into bottom of a serving dish, top with drained pasta, a drizzle of infused oil and a grating of pecorino. Buon appetito.
