INGREDIENTS(2 diners)

• 100 g pasta
• Vegetables: ½ zucchini, ½ aubergine and 2 carrots
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Optional: 1 burrata (150 g approx) or 1 fresh Mozzarella cheese
• PESTO: 50 g fresh spinach, 50 g peeled and roasted pumpkin seeds (or any other preferred dry fruit), 1 garlic clove, 40 g grated Parmesan cheese, 30 ml extra virgin olive oil, Salt and a little water if necessary

PREPARATION

• Wash and chop up the vegetables; the courgette and peeled carrot into slices, and the aubergine into cubes. Place on a baking tray, add the olive oil and salt, stir in well and bake for 25-30 minutes at 220ºC with air and heat up and down, until cooked. Stir a couple of times during baking.
• Wash and dry the spinach thoroughly. Put in a food processor together with the pumpkin seeds and the garlic clove, crush. Add the grated Parmesan, olive oil, a pinch of salt, and stir or mash again. Add a splash of water to thin down if necessary.
• Mix the roasted vegetables with the drained pasta and add a few spoonfuls of pesto. Serve and finish with the chopped burrata and a little more pesto.

Pesto can be stored in an airtight container for 3-4 days in the refrigerator.