Roast the pine nuts in a non-stick pan. In the meantime lightly cook the parsley in hot water, then cool it down with cold water, squeeze it out and put it in a mixer with 80 grams of pine nuts, mint, pecorino and a pinch of salt. Add to the pesto 3 spoons of olive oil and finally transfer it in a bowl. Now clean the green beans, cut them in pieces and cook them for 3-4 minutes in salted hot water.

Cook the spaghetti, strain them and season with the obtained pesto and some cooking water. Add the green beans and cherry tomatoes cut in half and finally complete your recipe with the remaining pine nuts, grated salted ricotta and a dash of oil.