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Here is a recipe that starts from the tradition and ends with a review! It 's a pesto Trapani, but with the addition of zucchini. Bon appetit!

Ingredients:
- 500 grams of spaghetti
- 1 kg zucchini
- 500 grams of tomatoes
- 100 g blanched almonds
- 4 basil leaves
- 3 cloves garlic

chop the almonds with the help of a mortar.
In a skillet, saute 2 cloves garlic chopped, once golden, add the courgettes. Salt and pepper, and cook over low heat. In another pan, fry a clove of garlic with plenty of the extra virgin olive oil, then cook the tomatoes peeled precedentemnte. Add the basil.

Cook the spaghetti in plenty of salat, then sautéed with zucchini, and add, always jumping on a high flame, tomatoes and ground almonds .