Mezze penne with courgettes, ricotta and pistachios

Start by putting oil, chili pepper, garlic and chopped parsley in a pan and fry.

Cut a previously cleaned courgette.

Add to the sautéed vegetables, deglaze with wine, and cook. Season with salt and pepper.

Meanwhile, cook your mezze penne in plenty of salted water.

Place the ricotta in a bowl and, using a fork, add the pasta cooking water.

Once the pasta is cooked, drain it and transfer it to the courgette sauce, pouring the ricotta cream over it.

Mix everything together, plate and sprinkle each dish with a handful of chopped pistachios and a drizzle of oil.