Ingredients:

350 g  Montignac low GI spaghettti

100 g dried tomatoes

3 cloves of garlic

50g pine nuts

50 g grated Parmesan cheese

2 tablespoons of balsamic vinegar

4 tablespsoons of olive oil

Salt  & pepper

Preparation:

In a skillet, brown the pine nuts minutes.

Peel the garlic cloves.

Mix  dried tomatoes, garlic , pine nuts , vinegar and olive oil.

Salt and pepper to your taste.

In a large saucepan of salted boiling water , cook the spaghetti al dente 8 minutes.

Drain the spaghetti and serve with warm pesto rosso .