Spaghetti with pesto sauce

Chop the scallion fine. Brown it in a frying pan with two spoonfuls of Pure Olive Oil. Cook for about five minutes. Douse with white wine.

As soon as the wine evaporates away, add the zucchinis previously sliced (or julienne, if you prefer). Add salt and pepper, and stew the vegetables for about 5 minutes.

In the meantime, boil the spaghetti in abundant salted water. Drain off and sauté in a frying pan with the zucchinis. Add one jar of Pesto Sauce or Garlic-free Pesto Sauce, as preferred.

Add a drizzle of Extra Virgin Olive Oil Delicato and serve the pasta piping hot. Enjoy!