320gr Spaghetti

2 medium yellow Courgettes

2 tabs Pumpkin Pesto Fresco SIPO

100gr freshly grated Parmigiano Reggiano

200gr Cherry Tomatoes, halved

Extra-virgin olive oil, for drizzling

Freshly ground black pepper

Salt

Bring a stock pot of water to a boil and generously season with salt. Cook spaghetti according to package instructions until al dente. 

Meanwhile, trim one end of each courgette and insert flat end into a spiralizer will be extremely long; cut into approximately 7" lengths. Place in a colander and sprinkle with 1 tablespoon salt; mix, then set aside. Add drained zoodles to spaghetti for last minute of cooking time.

Drain and transfer spaghetti back to the stock pot and mix in Pumpkin Pesto Fresco SIPO. Transfer to a large platter and top with Parmigiano Reggiano and tomatoes. Drizzle with olive oil, garnish with pepper and serve.