Fusilli with ricotta, squash and tarragon

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.