Spaghetti with Zucchini, Ricotta & Mint Pesto

– start cooking the pasta in a pot with abundant salted water;

– chop the zucchini in small cubes and put them into a large saucepan together with the crushed garlic clove, the bay leaf;

– add a pinch of salt, the oil and cover with a lid;

– slow-cook on a medium-low fire for about 15 minutes or till the zucchini are cooked in their own liquid;

– remove from the fire, remove the bay leaf, add the mint and reduce everything to a cream with a blender;

– sift the ricotta onto the zucchini sauce and mix well;

– drain the pasta al dente, and pour it onto the saucepan and cook for about 30 seconds while mixing well;

– serve topped with crushed pistachios;