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Vegetarian, very quick, healthy and delicious! Those who can’t live without meat, can combine this with some chicken.
Preparation time 15 minutes .. Baking 25 minutes
INGREDIENTS .. 4 pers
- 250 g pasta (Spirelli or Farfale)
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 cup parsley leaves
- 4 tbsp basil leaves
- 1 broccoli florets and stems apart (steamed)
- 2 garlic cloves
- 1 medium zucchini, diced
- 50 ml water from steaming the broccoli
- salt & pepper
PREPARATION
Prepare pasta according to package directions. Drain the pasta and return it to the pot.
Pulse together the steamed broccoli stems, parsley, basil, garlic, Parmesan, 4 tbsp diced and baked eggplant, salt, and pepper in a food processor until finely chopped. With the machine running, add the water from broccoli and process until smooth.
Fry zucchini in the live oil, season with salt and pepper and cook until crisp/tender, about 5-7 minutes.
Add the pesto to the pasta and mix well. Add the baked zucchini and steamed broccoli roses and serve with grated Parmesan.
Bon apetit!
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