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
- 50 g of shelled pistachios
- extra virgin olive oil
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.