50ml Extra virgin olive oil

8 garlic cloves, thinly sliced

2 tabs Yellow Pumpkin Pesto Fresco SIPO

1 Courgette quartered lengthwise, sliced

Salt

Black pepper

320gr Paccheri

50gr Parmigiano Grattugiato

1 tablespoon fresh Lemon juice

Basil leaves

RECIPE PREPARATION

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add courgettes and increase heat to medium high; season with salt. Cook, tossing occasionally, until courgette begins golden.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

Transfer pasta to skillet with courgettes using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding the Yellow Pumpkin Pesto Fresco SIPO , Parmigiano Grattuggiato in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

Bon Appetit and Enjoy with a nice iced Italian White Wine!