LINGUINE CON RICOTTA, MENTE E CANNELLA
Linguine with ricotta, mint and cinnamon
Ingredients (for 4)
250 g linguine
250 g fresh ricotta
12 cherry tomatoes
A small bunch of mint
Juice of 1 lemon
50 g pistachios
Extra virgin olive oil
Make a courgettes “carpaccio”: Clean and wash the courgettes and cut them into thin slices with a potato peeler. Take a dozen slices and macerate them in a bowl with lemon juice and a tablespoon of oil for a few hours.
Wash, dry and chop the mint leaves.
Cook the pasta in a pot with plenty of boiling salted water. Before draining it keep a glass of cooking water aside.
Meanwhile mix the ricotta in a large serving bowl with three tablespoons of cooking water, a pinch of cinnamon, and mint leaves.
Wash and cut the tomatoes and pour them into the bowl.
Add the pasta, cooked “al dente”, a tablespoon of olive oil, and the “carpaccio” into the serving bowl, then mix all the ingredients gently.
Top with chopped pistachios.
Place the pasta into the fridge for 15 minutes and eat it cold.