Pasta with Pesto and Grilled Vegetables Vegetarian Recipe

Ingredients

• 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
  Pesto:
• 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