Spring Vegetable Pasta With Whipped Ricotta & Garlic Confit

Directions

1. For the garlic confit:
   Combine the peeled garlic, herbs (if using), and olive oil in a small, heavy-bottomed saucepan. The olive oil should cover the garlic completely.
2. Cook the garlic over very low heat (a bare simmer) until the cloves are tender, about 45 minutes. The garlic might turn golden in some areas but it should not brown. Check every so often to make sure the oil isn’t getting too hot—if it is, remove the saucepan from the heat for a couple of minutes to cool down, then continue cooking. When it’s done, remove the herbs and let cool.
   
   Note: The garlic confit can be stored in the refrigerator, tightly sealed in a glass canning jar or another airtight container, for several weeks, as long as the cloves are totally submerged in oil. (Transfer the garlic with a slotted spoon to a large glass canning jar or other airtight container, then pour the oil over. You’ll use some of this oil in the recipe, so it’s important to replenish the oil to ensure the garlic remains covered.)
3. For the whipped ricotta:
   Drain off any liquid from the ricotta. If it’s particularly watery, spread the cheese out on a paper-towel-lined plate to absorb excess moisture.
4. Add the ricotta, cream (if using), olive oil, and a squeeze of lemon juice to a food processor, along with a generous pinch of salt and pepper. Pulse until very smooth and airy, about 30 seconds.
5. Adjust seasoning to taste (don’t be shy with the salt; it’ll bring out the ricotta’s mild flavor). Transfer to a bowl and set aside.
   
   Note: The whipped ricotta can be made 1 to 2 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before serving (don’t leave out for more than 2 hours).
6. For the pasta and sauce:
   Bring a large pot of water to a boil.
7. Meanwhile, in a small bowl, mash several garlic confit cloves with a fork into a paste. Add the paste, along with some of the garlic oil, to a large saucepan or skillet (make sure it’s large enough to hold all the pasta). Cook over medium heat until fragrant, about 2 minutes.
8. Stir in the cubed zucchini so it’s completely coated in the garlic. Season with a generous pinch of salt and pepper and cook, stirring occasionally, until crisp-tender, about 5 to 7 minutes.
9. Remove from the heat and stir in the lemon zest and juice. Set aside.
10. When the water is boiling, salt it generously and add the pasta. Stir for a few seconds to prevent sticking. Cook the pasta until it’s a minute or two shy of al dente (refer to the box for timing), or to your liking.
11. When the pasta is almost ready, return the garlic mixture to medium heat. Transfer the pasta directly to the saucepan with a spider or slotted spoon, along with a spoonful or two of pasta cooking water.
12. Stir in the peas. Simmer for another few minutes, until everything is cooked through and the liquid thickens slightly. Season to taste with more salt and pepper. Remove from the heat and gently fold in the chopped herbs.
13. Divide the whipped ricotta among four plates and spread it around with the back of a spoon. Drizzle some garlic confit oil on top of the cheese, then follow with the pasta. Top with more fresh herbs, garlic oil, and freshly ground black pepper, if desired. Serve immediately and make sure to get some creamy ricotta in every bite!