Zucchini Flower, Ricotta and Tremella Pasta

Level:ModerateTime:20 minsServes:4

The ultimate feel-good pasta to enjoy all Summer long.

Description

A zesty and floral pasta dish to brighten up the table and to nourish the body from the inside out. This feel-good pasta incorporates a super-blend of beautifying herbs that brings vitality to skin, hair, nails, and fascia.

Ingredients

Core Ingredients

1/2 tsp SuperFeast Tremella

Other Ingredients

500 grams of dried or fresh pasta
3 heaped Tbsp fresh ricotta
10-15 zucchini flowers (stems and flower separated)
Zest and juice of a lemon
1 clove of garlic, diced super fine
Handful of fresh basil leaves, reserve a few for garnish
A good glug of olive oil
A cup of reserved pasta water
Parmesan, for grating

Method

Step 1

Remove the zucchini flowers from its stems and blanch the stems in salted pasta water until tender. About 2 minutes should do. Keep aside.

Step 2

When you remove the stems, add the dried or fresh pasta to that same water until cooked al dente. Reserve some of the pasta water.

Step 3

Whilst the pasta is cooking, mix ricotta with beauty blend and garlic in a large mixing bowl.

Step 4

Once cooked, add the pasta to the bowl with zucchini stems, zucchini flowers, basil, zest and juice of 1 lemon, a tablespoon or two of olive oil, salt and pepper to taste. Add some reserved pasta water if you need to emulsify the pasta more.

Step 5

Grate over some parmesan, cracked pepper, more basil and olive oil to finish.

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In this deeply embodied conversation, Tahnee chats with Kinesiologist, full-spectrum birth worker, shamanic practitioner, and ceremonialist, Caitlin Priday about all things birth, rites of passage, shadow work, sacred feminine healing, and why community is central to birthing.