Spaghetti with Green Pesto

Delicious semi-dried spaghetti, with shredded salad tomato, diced spring onion, garlic, and yellow pepper.

The vegetables were first cooked in a little sunflower oil, and then allowed to cool.

The spaghetti was boiled in water for six minutes, stirring more or less continuously. It was then drained through a sieve, and then added back to the original saute pan.

 I added the vegetables, and stirred them together. Then I added two teaspoonfuls of Sacla green pesto sauce, and stirred the pesto through the spaghetti and the vegetables.

Decanted to a pasta bowl, and served with freshly ground black pepper.