Tubettini Pasta with Peas, Zucchini and Ricotta (Tubettini e Piselli, Con Zucchina e Ricotta)

Preparation

1. In a medium pot over medium-high heat, soften the garlic in the oil. Add the zucchini and cook for 2 minutes until tender. Add the wine and bring to a boil. Add the broth and the pasta. Season with salt and pepper.
2. Bring to a boil and simmer over medium heat for 6 to 7 minutes or until the pasta is very al dente and the broth has thickened slightly. Add the peas and cook for 2 minutes or until the pasta and peas are al dente. Remove from the heat. Add the Pecorino.
3. Serve the pasta in bowls. Top with the ricotta, pesto and mint.