Pasta with Zucchini, Eggplant and Arugula Pesto

Ingredients

• 500 g Fusilli (egg‑free)
• Salad salt
• 1 Garlic clove
• 150 g arugula
• 70 ml Olive oil
• 40 g pine nuts
• 40 g grated Parmesan
• 2 Zucchini
• 1 eggplant
• 200 g Cherry tomatoes
• Salt
• Pepper (freshly ground)
• 1 tsp cumin (ground)

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of salted water until al dente. Peel the garlic. Wash and dry the arugula. Blend the arugula, garlic, 50 ml olive oil, pine nuts and Parmesan with an immersion blender into a pesto.

2. 2.

   Drain the pasta and set aside. Wash, trim and cube the vegetables. Wash the tomatoes. Heat the remaining olive oil in a large pan and sauté the vegetable cubes, turning occasionally, for 6–8 minutes. Season with salt, pepper and cumin. Add the cherry tomatoes and cook another 2–3 minutes.

3. 3.

   Stir the drained pasta into the vegetables and warm briefly. Remove the pan from heat and fold in the pesto. Divide onto plates and serve immediately.