Wholemeal spaghetti

with pesto and courgette



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


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.

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