Pasta with Pesto and Grilled Vegetables Vegetarian Recipe


  • 250 g lasagne plates, fresh
  • 1 eggplant
  • 4 small red onions
  • 250 g of cocktail tomatoes
  • 2 snack peppers
  • 2 tablespoons olive oil
  • 2 tablespoons of liquid honey
  • 0.5 tsp salt
  • 60 g pine nuts
  • 1 pot of basil
  • 2 dl finely grated parmesan
  • 2 garlic cloves
  • 1 dl olive oil
  • salt

How to prepare

  • Set oven to 225 °. Cut the eggplant into 1⁄2 cm thick slices. Distribute onions and vegetables on a plate, toss over olive oil and honey. Salt.
  • Roast in the oven for about 10 minutes.
  • Mix the ingredients for pesto in a food processor or with a hand blender. If you want more crunch, you can instead mortise peston or mix nuts quickly and then turn down grated cheese and finely chopped basil.
  • Tear the lasagna plates into long strips and then cook as directed on the package. Serve with the vegetables, pesto and possibly extra grated cheese and roasted pine nuts

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