Wholemeal spaghetti
with pesto and courgette
Ingredients
320 g of Gallo’s wholemeal spaghetti
1 courgette, sliced
Olive oil
Salt and pepper to taste
For the pesto: 1 garlic clove, a handful of pine nuts, a handful of parmesan cheese, grated and olive oil
Preparation
Step 1
Put a little oil in a frying pan and cook the courgette until soft.
Step 2
Add chopped garlic and sauté. Cook the pasta until al dente and save some of the cooking water.
Step 3
Transfer the spaghetti to the frying pan and sauté. Add a little of the cooking water.
Step 4
Prepare the pesto in a mortar or hand blender by adding all the ingredients.
Step 5
Serve the pasta with a spoonfull of pesto and parmesan cheese on top.
