Remove the core from the garlic. Clean the basil leaves and dry them with a dry cloth. Then, put garlic, basil, pine nuts and Parmigiano Reggiano in a food processor, add a cup of coffe of extra vergin olive oil, salt to taste and chopped until the creamy have the texture of the classic pesto.
Put half of the pesto in a glass jar covered with extra virgin olive oil, then store it in the fridge..
Clean the zucchini, cut into cubes, put it into the remaining pesto and continue to chop. Add 3 tbsp of ricotta cheese and mix.
Cook the Basil Fettuccine Filotea in plenty of salted boiling water, drain the egg pasta and toss it with the pesto.
Serve with a sprinkling of Parmesan cheese and enjoy!