Leftover parsley and walnut pesto is great with spaghetti.
Lynne Rossetto Kasper watched a cook on a horse farm in Umbria make a sauce right on her cutting board with wild chives she picked just outside the back door. Mincing everything may not follow traditional pesto technique which calls for crushing in a mortar, but I like the idea of this fast sauce made on a cutting board. Adjust the herbs with what you find at the market. Try this over rice and with couscous.
The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish.
This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or trenette.