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Maltagliati Pasta with Summer Vegetables and Ricotta Salata

Aida Mollenkamp
  • 40 minutes
  • Serves

INGREDIENTS

1

About 12 squash, blossoms

1/2 lb

Baby zucchini

12

Basil, fresh

2 tbsp

Chives, fresh

2

Corn, Kernels from

4

Garlic cloves

2

Leeks, medium

1 tbsp

Tarragon, fresh leaves

8 oz

Maltagliati pasta

1

Kosher salt and freshly ground black pepper

3 tbsp

Olive oil divided plus more, extra-virgin

2 tbsp

Butter, unsalted

2 oz

Ricotta salata cheese