300-400 g Pasta (chonchiglie-shown above) 1 small yellow bell pepper, cut into small squares 1/2 Aubergine, cubed small 3-4 sun-dried-tomato halves, chopped finely 2 large garlic cloves, grated 1 tsp pine nuts 1/2 tsp fresh thyme / a pinch of dried thyme 3-4 cm piece of parmesan, grated 1/2 cm piece of ginger (optional), grated olive oil salt to taste
For the Green pesto, grind together:
2 handfuls of Basil leaves (1 small pot of sweet basil) a handful of pine nuts, roasted slightly a 5 cm chunk of Parmesan or Grana padano or Pecorino 1-2 tbsp olive oil a few drops of lemon juice (optional) salt, if required
Cook pasta in boiling water with 1 tsp salt for 8-10 minutes or until done. After draining away the water, add a tbsp of olive oil to it. In the meanwhile, cut the vegetables and prepare the pesto. Sauté the garlic in olive oil with the pine nuts, thyme, ginger and sundried tomatoes for short, add vegetables, saute till done.Add the cooked pasta and the pesto and mix. Turn off the heat, let cook further for half a minute. Serve hot sprinkled with parmesan and garnished with a basil leaf.
Note: I prefered not to add any garlic to the pesto, instead fry it in oil and add to the veg. to reduce smell.