Spaghettini with pesto, ricotta and green veggies

During summer I like light pastas, usually with no meat and this one is one of my favourites. It is cheesy, but still light, and with lots of green veggies. The recipe for the Pesto, which is the base of this dish, you can find here. 

Ingredients for 4

Ca 2,5dl basil pesto

200gr Spaghettini nr.3

1 zucchini

2dl frozen green peas

Ca 170gr or 4tbsp Ricotta cheese

1 packet Mozzarella

Ca 10tbsp pasta water

2tbsp Parmesan cheese

3-4 tbsp Olive oil

A handful of pine nuts

Salt

Pepper

Process

In a skillet with high sides heat up some olive oil and add the zucchini, thinly sliced into half-moon shape. Season with salt and pepper. Cook under the lock until it softens but it doesn’t lose its shape. Add some water if needed.

When the zucchini is almost ready add the frozen peas and let heath through.

Start cooking the pasta, as it takes just a few minutes.

Leave the skillet with vegetables on low-medium heat and add the pesto, the Ricotta cheese, the Mozzarella and the Parmesan. Mix until the cheeses have melted and vegetables are coated. If the sauce if too thick add some pasta water.

Add the pasta to the sauce and combine.

Serve topped with a few basilica leaves, Parmesan, some crushed pine nuts and a drizzle of olive oil. 

Enjoy!

M