Preparação
Cook the Fusilli in plenty of salted water for 11 minutes, sieve the ricotta, add nutmeg and salt to taste. Parboil the squash, sauté with a little oil and season with honey.In a food processor blend with a teaspoon of butter the pine kernels, pecorino, 200 ml of extra virgin olive oil, salt and pepper and 50g of crushed ice to obtain a scented and very light pesto. Arrange the fusilli in four 6cm diameter steel rings alternating them with a ricotta layer and a squash layer, then place them on a buttered tray and bake them for about 3 minutes, then let them stand for one minute.PRESENTATIONwarm the 4 plates, pour the tarragon sauce, lay the fusilli and garnish with fresh pecorino grated coarsely.