Summer Squash Pappardelle With Ricotta - summer

Method

• Cut squash into equal sized pieces, reserving 1 whole squash for later. Blanch in well salted water at a rolling boil for 10-15 minutes or until soft but not waterlogged. Save the water, and throw in the pasta. Cook until al dente while you make the sauce.
• Strain squash and transfer to the canister of a high powered blender. Add herbs, and give a few quick pulses until the squash is broken up and resembles a chunky soup.
• With the blender running, add 3 tbsp of butter, small pieces at a time. If the butter is cold from the fridge, wait until it's well melted and incorporated into the mixture before adding the next tbsp.
• Add champagne vinegar, salt, and pepper to taste and kick the blender into high gear until the mixture is lighter in color and creamy in appearance.
• Add in cooked pasta and squash sauce. Mix well, moving around the pan thoroughly to coat the pasta. If it looks dry, add a tbsp of the pasta water at a time until it comes together. Add in the sauteed squash pieces.
• Plate either individually with a dollop of the ricotta per serving, or in a large serving dish with little dollops of the cheese all around. Garnish with fresh cracked black pepper and sprigs of leftover herbs or a drizzle of oilve oil.
• Squash sauce can be prepared 3 days ahead of time and kept in a sealed container in the refrigerator.