Cold pasta with grilled zucchini, mint and ricotta salata

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Zucchini1
• Ricotta salata30 g
• Cherry tomatoes80 g
• Extra virgin olive oil10 g
• Mintto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile wash and trim the courgettes and slice them lengthways about half a centimetre thick. Heat a griddle well over a high heat and cook them for 2 minutes per side, until soft and well marked; salt them and cut into strips.
3. Salt the water once boiling and cook the pasta for the time on the packet, usually 9–11 minutes, until al dente; drain, rinse under cold water and toss straight away with a drizzle of oil.
4. Wash the cherry tomatoes and quarter them; tear the mint.
5. Combine the pasta, courgettes, tomatoes, the remaining oil and the mint, toss and grate the ricotta salata over the top.