Pasta with Vegetable Tomato Pesto

Ingredients

• 100 g dried tomatoes
• 1 stalk Celery
• 150 g sweet cherry tomatoes
• 45 g almonds (3 Tbsp)
• 0.5 tsp mild paprika powder
• 1 tsp thyme leaves
• 1 tsp lemon juice
• 2 tbsp olive oil
• Salt
• Pepper
• 300 g spelt whole‑grain pasta (or gluten‑free pasta)
• 400 g small zucchini (2 small zucchinis)
• 2 carrots
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   For the pesto, finely chop 50 g of the dried tomatoes. Clean, wash and cut the celery and cherry tomatoes into small pieces. Blend everything with almonds, paprika powder, thyme, and lemon juice until smooth. Stir in 1 tbsp olive oil and season with salt and pepper.

2. 2.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente. Meanwhile, clean, wash and use a vegetable peeler to cut long strips from the zucchini and carrots. Finely chop the remaining dried tomatoes. Wash, dry, and finely chop the parsley leaves.

3. 3.

   Heat the remaining olive oil in a pan. Sauté the vegetable pasta for 2–3 minutes while stirring over medium heat.

4. 4.

   Drain the pasta and let it drain. Mix in the dried tomatoes and half of the pesto with the vegetables, seasoning with a little salt and pepper. Plate the pasta, drizzle with more pesto, and sprinkle with parsley.