Ingredients:

½ kg dry spaghetti

2 lt chicken stock

4 soup spoons olive oil for frying

½ cup white dry wine

For pesto:
1 cup basil leaves

½ cup extra virgin olive oil

2 tea spoons roasted pine nuts

2 soup spoons graded parmesan cheese

Salt and pepper

Method:
Cook the spaghetti in the boiling chicken stock for 10-12 minutes.

If you are not planning on using it immediately then cool the spaghetti in a strainer.

Drizzle with a little olive oil, say they do not stick together.

Place all the pesto ingredients in a blender and blend to form a smooth paste.

Put the pesto in a deep frying pan with the wine and place over a high heat, add the spaghetti and mix well.

Serve with grated halloumi or parmesan.