Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Spread the tomatoes, aubergine, onions and garlic on a baking tray lined with baking paper, mix with the oil and salt.
Approx. 40 mins. in the centre of an oven preheated to 200°C. Scatter the pistachios on top and finish off in the oven for approx. 10 mins. Remove from the oven, allow to cool slightly.
Crush the raspberries in a bowl with a fork, add the lemon juice, oil and marjoram, mix and season.
Cook the pasta in boiling salted water until al dente, drain and add to the dressing. Mix in the vegetables, top with the raspberries and marjoram.
|Tip:||Shave the parmesan into thin strips using a peeler, sprinkle on top of the pasta.|
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