Spaghetti with baby marrow, ricotta and mint
- 250 g spaghetti
- 4 baby marrows, roughly grated
- 250 g ricotta
- 30 mint leaves
- 1 green chili, finely chopped
- 30 ml olive oil
- 60 g parmesan, grated
- Salt and freshly ground black pepper to taste
Cook pasta according to instructions on pack. Combine rest of the ingredients while the pasta is cooking. Season with salt and black pepper. Drain pasta and immediately stir through the baby marrow mixture.
Koelenbosch Sangiovese. Sangiovese is the main cultivar used in Italy's popular chianti.