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2-Put the courgettes in a pan with a tablespoon of oil, a clove of garlic and some mint leaves, then cook for about ten minutes, over medium heat, with the lid on. Stir often and if we see that the courgettes are drying out too much, add a little water.
3-In the meantime, cut the last remaining courgette into thin rounds.
4-Heat two tablespoons of oil, salt and a little mint in a non-stick pan.
5-Cook the courgette slices and brown them on both sides. In the meantime, boil the pasta in plenty of salted water.
6-When the courgettes are soft and well cooked, blend them with the immersion blender.
7-Pour the blended courgettes into the pan and set aside a couple of tablespoons. When the pasta is cooked, add it to the pan and mix.
8-Finally, add 250 grams of ricotta and mix everything delicately.
9-Plate and decorate with the courgette slices, the remaining ricotta and the courgette cream that we had set aside.
Complete with a sprig of fresh mint and some toasted almond fillets broken into pieces with your fingers.
10-Let’s bring our first course to the table and enjoy it while it’s nice and hot!
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