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

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