Thick strands of egg-based pasta decadently dressed with homemade basil oil, sautéed zucchini, ricotta cheese and the ultimate treat of summer gardening, delicate squash blossoms.  A lovely and fresh recipe from The New York Times website, that truly allows the delicate flavor of the squash blossoms to shine.  Buon appetito.

(To view this recipe, click on the following link: http://www.nytimes.com/2011/08/10/dining/pappardelle-with-fresh-ricotta-squash-blossoms-and-basil-oil-recipe.html?_r=0)

Tagged: basil, basil oil, Italian, pappardelle pasta, pasta, pecorino romano cheese, ricotta cheese, squash blossoms, The New York Times, vegetarian, vegetarian pasta, zucchini