Wholemeal Linguini with ricotta cheese, mint and cinnamon

For four people:

  • 250 g wholemeal linguini
  • 250 g fresh ovine ricotta
  • 12 cherry tomatoes
  • a small bunch of mint
  • 1 courgette
  • juice of 1 lemon
  • cinnamon
  • 50 g of shelled pistachios
  • extra virgin olive oil
  • salt

 

Prepare a courgettes “carpaccio”: clean and wash the courgettes and cut them into thin slices with a potato peeler; get a dozen slices and put them to macerate in a bowl with lemon juice and a tablespoon of oil. 

Cook the pasta in a pot with plenty of boiling salted water and drain it by keeping a glass of cooking water aside. 

Meanwhile mix the ricotta cheese in a large serving bowl, together with three tablespoons of cooking water, mint leaves washed and chopped and a pinch of cinnamon. 

Wash and cut the tomatoes and pour them into the bowl.

Add the pasta cooked “al dente” and a tablespoon of olive oil to all the ingredients, then mix gently. Sprinkle it with coarsely chopped pistachios.

Put it in the fridge for 15 minutes and consume it cold.