Spaghetti with Genovese Pesto Costa Ligure and Vegetables



  • 1 jar 135g of Genovese pesto “Pesto Vivo”
  • 160g of whole pasta (spaghetti)
  • 2 carrots
  • 2 zucchini
  • 1 clove of garlic
  • Sesame seeds to taste
  • Toasted almonds to taste
  • Oil
  • Salt

Cook the spaghetti in boiling salted water for the time as in the package.

Meantime clean and cut the carrots and the zucchini into julienne. Heat a spoonful of oil in a large pan and sauté carrots and zucchini with a clove of garlic for about 10 minutes. Turn off the heat, open the jar of the Genovese pesto and add some tablespoons to the pan (about 2 tablespoons every 80g of pasta) with a little cooking water. Stir well.

Drain spaghetti and pour into the pan with the vegetables and the pesto, stir until well combined.

Place in a serving dish and sprinkle a few sesame seeds and toasted almonds on top.