Kamutspaghetti with pecorino and pesto
Pasta new style: kamutspaghetti with zucchini spaghetti, tomatoes, pecorino romano cheese, pesto and pine nuts.
Heat a frying pan without oil or butter and toast the pine nuts in 3 min. Golden brown. Spoon on a plate and let cool.
Scrape the zucchini into slices and cut into thin strips.
Cook the pasta according to the instructions on the package. Add the last 3 minutes of the zucchini spaghetti.
Meanwhile, halve the tomatoes. Drain the pasta and mix with the tomatoes and pesto.
Sprinkle with the pine nuts and grate the cheese above it. Serve immediately. Yummy! .
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