In a pan put a tablespoon of extra virgin olive oil and 2 teaspoons of truffle oil. Add a clove of crushed garlic and remove it as soon as it reaches the gilding. In the same pan put the courgettes already ring cut and cook for about 5 minutes over high heat, then cover with a lid and finish cooking over low heat. Finally add Truffle Pesto Terra del Gusto and stir. Cook spaghetti in salted water until they are "al dente" and drain. Re-cook in the pan for a few minutes with the sauce in order to complete the cooking.
Ingredients for 4 people: