This bright and creamy pasta recipe is a celebration of spring produce and buttery, sweet-yet-savory garlic confit. GET THE RECIPE ►► https://f52.co/3vo4GDx PREP TIME: 15 minutesCOOK TIME: 1 hourSERVES: 2-4INGREDIENTSGarlic confit300 grams (about 2 cups, or 6 heads) peeled garlic cloves (I use pre-peeled garlic. It’s worth it!)450 milliliters (about 2 cups) extra-virgin olive oil2 bay leaves (optional)2 fresh thyme sprigs (optional)Pasta assemblyWhipped ricotta:340 grams (1 1/2 cups) whole milk ricotta60 milliliters (1/4 cup) heavy cream (optional)10 milliliters (1 tablespoon) extra-virgin olive oilKosher salt and freshly ground black pepperFreshly squeezed lemon juice, to tastePasta and sauce:340 grams (12 ounces) dried orecchiette (or similar pasta, like medium shells)60 to 80 grams (about 1/4 cup) prepared garlic confit, plus more for serving450 grams (about 3 cups; 2 to 3 medium) zucchini or other summer squash, cut into small cubes130 grams (1 cup) fresh or frozen peas6 grams (1 tablespoon) lemon zest (about 1 lemon)45 milliliters (3 tablespoons) freshly squeezed lemon juice (about 1 lemon)Kosher salt and freshly ground black pepperA large handful of fresh basil, roughly chopped, plus more for servingA large handful of fresh mint, roughly chopped, plus more for servingSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.#shorts #cooking
