INGREDIENTS
300 g
garlic cloves
2 cups
olive oil
2
bay leaves
2
thyme sprigs
1 1/2 cups
milk ricotta
1/4 cup
heavy cream
1 tbsp
olive oil
1 serving
kosher salt and pepper
1 serving
lemon juice
12 oz
orecchiette
1/4 cup
garlic confit
450 g
zucchini
1 cup
peas
1 tbsp
lemon zest
3 tbsp
lemon juice
1 serving
kosher salt and pepper
1 large handful
a of basil
1 large handful
a of mint
1
1