INGREDIENTS

• 400g Rigatoni
• 4 tbsp. olive oil
• 4 courgettes, coarsely grated
• 3 garlic cloves, finely chopped
• 1/2 tbsp. dried chilli flakes
• 190g jar Sacla’ Classic Basil Pesto
• Salt & black pepper to taste
• Parmesan to taste

INSTRUCTIONS 

1. In a large pan of boiling, salted water, cook the pasta to your liking
2. While the pasta is cooking, heat the oil in a large frying pan and fry the courgettes for 10 minutes
3. Throw in the garlic and chilli
4. Toss everything together for 2 minutes
5. Turn the heat down low and stir in the Sacla' Pesto
6. When the pasta is ready, drain it, reserving a little of the cooking water
7. Toss the hot pasta into the courgette mixture along with a couple of spoonful's of the pasta cooking water
8. Season with salt and pepper, serve with plenty of grated Parmesan