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

Ingredients

• • 4 garlic cloves, chopped
  • 2 tbsp (30 ml) olive oil
  • 1 green zucchini, grated
  • 1/4 cup (60 ml) white wine
  • 4 cups (1 litre) chicken broth
  • 3/4 lb (340 g) tubettini or other short pasta
  • 3 cups (450 g) frozen green peas, thawed
  • 1/2 cup (35 g) Pecorino cheese, freshly grated
  • 1 1/4 cup (325 g) ricotta cheese
  • 3 tbsp (45 ml) pesto
  • 1/4 cup (10 g) mint leaves, torn