320 g of Gallo’s wholemeal spaghetti
1 courgette, sliced
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
Put a little oil in a frying pan and cook the courgette until soft.
Add chopped garlic and sauté. Cook the pasta until al dente and save some of the cooking water.
Transfer the spaghetti to the frying pan and sauté. Add a little of the cooking water.
Prepare the pesto in a mortar or hand blender by adding all the ingredients.
Serve the pasta with a spoonfull of pesto and parmesan cheese on top.