- 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
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.