Pasta with Summer Squash Tarragon Ricotta Honey

Ingredients

• 1 pound pasta
• 3 tablespoons pine nuts
• 1/2 cup fresh tarragon leaves
• 1/2 cup grated Pecorino cheese
• 1/4 cup olive oil
• 3 large ice cubes
• 2 tablespoons butter
• 2 medium zucchini or summer squash
• 1 tablespoon honey
• 1/2 cup sheep's milk ricotta
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

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