Pasta with Summer Vegetables and Pesto Rosso

Ingredients

• 5 cloves garlic
• 2 Zucchini
• 250 g Cherry Tomatoes
• 10 tbsp olive oil
• Salt
• Pepper
• 400 g whole wheat pasta (farfalle)
• 2 tbsp pine nuts (30 g)
• 100 g sun‑dried tomatoes
• 0.25 bunch basil (5 g)
• 30 g Parmesan (30 % fat in dry matter)
• 1 tbsp Lemon Juice
• 125 g buffalo mozzarella (45 % fat in dry matter)

Instructions

1. 1.

   Peel and finely dice 2 cloves of garlic. Clean, wash and roughly cube the zucchini. Wash and halve the cherry tomatoes. Toss everything with 2 tbsp olive oil on a baking sheet, season with salt and pepper, and bake in a preheated oven at 200 °C (fan‑forced 180 °C; gas: level 3) for about 25 minutes. Meanwhile cook farfalle in boiling salted water according to the package instructions.

2. 2.

   For the pesto toast pine nuts in a hot pan without oil over medium heat for 3 minutes, then let cool for 5 minutes. Roughly chop sun‑dried tomatoes. Peel and finely mince the remaining garlic cloves. Wash basil, pat dry, set aside a few leaves, and roughly chop the rest. Grate parmesan. Blend all together with a pinch of salt, pepper, lemon juice and the remaining olive oil in a blender until smooth.

3. 3.

   Drain the pasta, let it drain, then mix with pesto and roasted vegetables. Plate the pasta, tear buffalo mozzarella into pieces and scatter over the top. Sprinkle with reserved basil leaves before serving.