Spaghetti with Zucchini, Ricotta & Mint Pesto

Pietru Furnar Posted on
Spaghetti with Zucchini, Ricotta & Mint Pesto
  • Preparation: 10 Minutes
  • Cooking: 10 Minutes
  • Difficulty: Easy
  • Servings: 4 people
  • Cost: Cheap

Ingredients

  • 400 g zucchini
  • 300 g spaghetti
  • 250 g fresh ricotta cheese
  • 45 g pistacchio
  • 1 clove garlic
  • 1 leaf bay leaf
  • 1 bouquet mint
  • q.s. extra virgin olive oil
  • q.s. salt

Preparation

  1. Spaghetti with Zucchini, Ricotta & Mint Pesto

     

    • – chop the zucchini in small cubes;
    • – soft them in some extra virgin olive oil together with the garlic, bay leaf and a pinch of salt;
    • – remove the bay leaf and mix everything with a blender;
    • – use a mortar and pestle to mash the fresh mint;
    • – sift the ricotta till it will get more creamy;
    • – mix the zucchini sauce with the ricotta;
    • – add the mashed mint;
    • – season the spaghetti with the pesto;
    • – top with crashed pistachios;

     

Notes

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