Konjac spaghetti with basil and zucchini pesto

Ingredients for 1 servings:

• 200 g konjac noodles (spaghetti)
• 4 tbsp olive oil
• 50 g pine nuts
• 1 zucchini, approx. 250 g
• 1 garlic clove(s)
• 1 bunch of basil
• 100 g Pecorino
• 100 ml water, hot
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Prepare the pasta according to the package instructions. Heat the oil in a pan and toast the pine nuts for about 4 minutes. Wash the zucchini and then cut into small cubes. Add it to the pine nuts and sauté for about 4 more minutes. Peel the garlic clove and press it through a press. Wash and dry the basil, pick off the leaves, and finely chop, reserving a few for sprinkling. Thinly grate the cheese and add it to the pan along with the basil and garlic, reserving a few for sprinkling. Mix 100 ml of hot water with the pesto. Season with salt and pepper and add the spaghetti. Mix well. Sprinkle with the remaining cheese and basil.