for 4 person

300 g	pasta (e.g. pasta shells)
	salted water, boiling
150 g	courgettes, quartered lengthwise
1 tbsp	olive oil
1 glass	pesto rosso (red pesto) (e.g. Pesto Siciliana with ricotta & nuts)
250 g	different coloured cherry tomatoes, halved
1	organic lemon, a little grated zest
½ bunch	basil, finely chopped

How it's done

Cook the pasta in salted water until al dente, drain and keep warm. Briefly sauté the courgette in oil. Add the pesto and tomatoes, heat through. Plate up the pasta, spoon the sauce over the top, garnish with lemon zest and basil.

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