Fusilli with Raw Zucchini, Mascarpone and Ricotta

This is the consummate pasta dish for a kitchen-wary cook who nonetheless wants to show off a modicum of culinary savvy. It's also a wonderful solution for anyone who wants to get off easy on a hot summer day. Nothing but the pasta is cooked—the rest of the ingredients are blended until they become a lovely pale green paste. The mild, almost sweet taste of the mascarpone complements the other flavors, both savory and sweet.

source	Williams Sonoma
categories	main dish, pasta, italian
yield	4 servings
prep time
total time

INGREDIENTS

2 Small very fresh zucchini, trimmed and cut into Lrg chunks

¼ cup mascarpone cheese

¼ cup ricotta cheese

1 cup grated Parmigiano-Reggiano cheese

½ tsp. grated lemon zest

4 fresh basil leaves, chopped

Salt and freshly ground white pepper, to taste

1 lb fusilli

2 Tbs. coarse salt

INSTRUCTIONS

1. In a blender or food processor, combine the zucchini, cheeses, lemon zest and basil. Process until a light green paste forms. Season with salt and white pepper. Set aside.

2. Bring a large pot three-fourths full of water to a boil over high heat. Add the pasta and the coarse salt, stir well and cook until the pasta is al dente (tender but firm to the bite), about 9 minutes. Drain the pasta, reserving ¼ cup of the cooking water.

3. Place all of the sauce in a warmed serving bowl and stir in the cooking water. Add the pasta and toss well to coat with the sauce. Serve immediately.