Recipe Spaghetti with pesto , roast courgettes and mozzarella

[Windigo]

For those hot summer days where you crave something salty that isn't very hard to make.

Ingredients for 2:
2 medium courgettes
100 ml of fresh pesto
4 fat garlic cloves
Balsamic vinegar
Fresh basil
100 g burratini or other small mozzarella balls
Good quality olive oil
Salt & pepper
Pecorino romano
2 portions of cooked spaghetti ( add at the last minute).

1) Preheat oven to 180 degrees celcius, upper and lower heat. Wash and cut the courgettes in half. Then chop the courgette halves into pieces. Chop the garlic into tiny pieces.
2) Bake the courgettes in the oven for 30 minutes in a greased baking dish.
3)After baking the courgettes, remove them from the oven and leave in the dish. Heat olive oil in a skillet while cooking the spaghetti in another pan.
4)Prep the mozzarella by halving them. Grate the pecorino romano.
5) Sautee the garlic, after a minute or so add the courgettes. Add salt and pepper to taste. Cook on a low heat for a few minutes until soft, then add the pesto.
6) Add a little pasta water and drain the pasta. Mix thoroughly through the pesto & courgettes. Mix some balsamic vinegar and basil through as a final touch.
7) Plate up and top with halved mozzarella and grated pecorino. Serve!