Red Lentil Pennette N°70

with Cream of Zucchini

Vai al video della ricetta!



360 g Rummo Red Lentil Pennette Rigate N°70
150 g fresh ricotta
80 g pecorino romano
200 g zucchini
8 basil leaves
Extra virgin olive oil
1 bunch chives
1 clove garlic
Salt, as needed


Slice zucchini lengthwise and grill. In blender, cream zucchini, oil, ricotta, pecorino and basil. In a small pan,
infuse olive oil with garlic and chive. Cook the Lentil Pennette for 7 minutes in salted, boiling water. Ladle cream into bottom of a serving dish, top with drained pasta, a drizzle of infused oil and a grating of pecorino.