Ingredients for 4 person:
- 125 g of Linguine Pasta Filotea
- 2 zucchini
- 4 sheets of fillo pastry
- 4 tablespoons of bechamel (white sauce)
- butter to grease the moulds
- olive oil
Wash the zucchini and cut them into thin slices, then deep fry them in oliv oil and toss them with garlic, vinegar and mint.
Cook the linguine in plenty of salted boiling water for 3 minutes. Drain and pour into a bowl. Add the zucchini and the bechamel and mix well.
Meanwhile, butter 4 disposable aluminum moulds for muffins.
Cut 8 squares of fillo pastry with a side length of about 18 cm, overlap one square with another so you have four squares and place them carefully into the moulds.
Fill them with creamy linguine by twisting a forkful of pasta on a large spoon.
Bake in the oven at 180 degrees for 5 minutes max. The fillo pastry must be a light golden colour.
Turn out the pastry baskets, being careful not to break them, serve hot and enjoy!