Put a pot of water on to boil for the pasta. Add salt once it starts to boil.

Rinse the mint and basil leaves and pat them dry with kitchen paper.

In a blender or food processor, add the mint leaves, basil leaves, pine nuts, grated Parmigiano Reggiano, and a pinch of salt. Start blending, gradually adding olive oil until the pesto reaches a smooth consistency. It's better to blend using short pulses to prevent the blender blades from heating up and spoiling the basil and mint.

Cook the pasta al dente according to the package instructions. Before draining, reserve about a cup of the pasta cooking water.

Place ricotta in a bowl and mix with a little pasta cooking water until creamy, and set to the side.

In a large bowl, mix the drained pasta with the mint pesto. Adjust the consistency with reserved pasta water as needed.

Place some creamed ricotta on the bottom of each person’s bowl (bowls are better than flat plates), and place some pasta with mint pesto on top. Serve garnished with additional mint leaves and extra grated Parmigiano Reggiano if desired.