for 4 person

Pasta

250 g	pasta (e.g. gnocchi)
	salted water, boiling

Pesto

1 bunch	basil, roughly chopped
40 g	grated Parmesan
3 tbsp	pine nuts, roasted
5 tbsp	olive oil
¾ tsp	salt

Charcoal/gas/electric grill

200 g	different coloured cherry tomatoes
2	long wooden skewers
1	aubergine, cut into slices approx. 2 cm thick
1	yellow pepper, quartered
2	red onions, quartered lengthwise
2	grilled cheese, approx. 80 g each
3 tbsp	olive oil
½ tsp	salt

Pasta salad

1 bunch

basil, leaves torn off

How it's done

Pasta

Cook the pasta in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Rinse the pasta in cold water, drain.

Pesto

Puree the basil, parmesan, pine nuts, oil, salt and reserved cooking water, mix with the pasta.

Charcoal/gas/electric grill

Thread the tomatoes onto the skewers. Brush the vegetables and grilled cheese with the oil, salt the vegetables. Grill the vegetables and cheese over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side. Cut the vegetables and grilled cheese into bite-sized pieces, slide the tomatoes off the skewers.

Pasta salad

Mix the vegetables and basil with the pasta.

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