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Ingredients
Serves 4
320 g pasta
300 g sheep’s ricotta
4 large courgettes
2 sprigs of mint
3 tablespoons extra virgin olive oil
20 g toasted sliced almonds
1 clove of garlic
salt to taste
pepper to taste
Preparation
1-Prepare the ricotta and courgette pasta. Trim three large courgettes (about 600 grams) and cut them into cubes.
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