Vegetarian pasta with zucchini and homemade pistachio pesto served with a dollop of ricotta.
Roast the pistachios in a pan without oil for about 3 minutes. Put half of these in a food processor and add the basil, half of the parmesan cheese, 5 tablespoons of oil and some pepper and salt. Grind this finely into pistachio pesto.
Cut the bell pepper, eggplant and zucchini into small cubes. Heat the rest of the oil in a large pan and fry the aubergine, garlic, zucchini and bell pepper for about 8 minutes.
Meanwhile, cook the pasta as well. Drain when cooked and reserve some of the cooking liquid. Add the pasta to the vegetables. Stir in the pesto and 3 tbsp of the pasta cooking water and let it simmer for about 2 minutes on a low heat.
Season with some extra salt and pepper. Spoon the pasta-vegetable mixture onto a plate and sprinkle with the remaining nuts and Parmesan cheese and serve with a scoop of ricotta and garnish with basil.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
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