- 1 bunch basil
- 1/4 cup olive oil
- 2 tablespoons Parmesan cheese, freshly grated, plus more for serving
- Salt and pepper
- 7 ounces spaghetti pasta
- 1 medium zucchini, julienned
- 10 cherry tomatoes, halved
In a food processor, add fresh basil leaves from the bunch, olive oil, Parmesan, a half of teaspoon salt and pepper. Blend. Try to have a homogeneous color.
Cook spaghetti in a pan with boiling water (check the time on the packet).With 3 minutes left to the end, add your zucchini to the boiling water.
Drain and put the pasta and zoodles back in the pan. Add the pesto and the cherry tomatoes, seasoning with salt and pepper. Serve and add some Prmesan on top with fresh basil leaves.