Pasta, ricotta and parmesan cheese

Name: pasta, ricotta and parmesan cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 45 g unsalted pistachios; 30 g fresh basil container 15 g; 7 el traditional olive oil; 50 g Parmigiano Reggiano broken; 1 eggplant; 1 toe garlic; 1 zucchini; 1 yellow bell pepper; 300 g Macaroni; 250 g ricotta fresh cheese

Macaroni pasta with eggplant, zucchini and yellow parika, ricotta and parmesan cheese.

Ingredients

Kitchen Stuff

1 food processor

Directions

Roast the nuts for 3 minutes in a frying pan without oil or butter. Let cool on a plate.
Grind half of the nuts, the leaves of the basil, half of the Parmesan cheese, oil and pepper and salt to pesto in the food processor.
Cut the aubergine into cubes and the garlic fine. Heat the rest of the oil in a skillet. Fry the aubergine and garlic for 6 minutes.
Meanwhile cut the zucchini and the bell pepper into cubes. Add the zucchini and peppers and cook for 3 minutes on medium heat. Sprinkle with salt and pepper.
In the meantime, cook the pasta al dente according to the instructions on the package. Drain and collect some cooking liquid.
Spoon the pesto and some cooking liquid through the pasta. Scoop the vegetables through.
Spread the pasta over the plates and spoon a couple of ricotta spoons on each plate.
Scrape the rest of the Parmesan over it and sprinkle with the rest of the nuts.