Tuesday, 15 January 2008


Leftover pesto from this morning was used up in tonight's tea.
2 Golden Zucchini from the garden made it into the pasta, too.

Heat a little butter with lots of thinly sliced garlic in a frying pan, add zucchini that were thinly sliced lengthwise. Fry just a little, add cooked spaghetti and pesto. Season with salt & pepper. Toss. If the pasta appears a bit dry, add some of the water in which the pasta was cooked. Top with freshly grated parmesan and toasted pine nuts. Serve.

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