Pasta with pesto, pine nuts, arugula and pine nut oil

• Spaghetti 500g
• Arugula 100 g
• Pine nuts 80 g
• Basil 1 bunch
• Cheese 200 g
• Zucchini 1 piece
• Green Paprika 1 g (this is an unripe pod, typically of a non-pungent pepper belonging to the bell pepper pod type)
• Garlic 1 clove
• Pine nut oil 150ml

Pesto:

• Blend in a blender coarsely chopped basil, 100g. of grated cheese, 30g. of pine nuts, 1 crushed clove of garlic, 2 pinch of salt, a pinch of black pepper and 100ml of pine nut oil.

Pasta:

1. Cook pasta for 4 servings.
2. Preheat a frying pan and roast the rest of pine nuts for about 3 minutes over medium heat. Transfer the nuts in a cup.
3. Cut the zucchini into half rings and the green paprika into strips.
4. Heat 1 tablespoon of pine nut oil in a pan and fry zucchini in it on medium heat for 3 minutes. Add paprika and cook for another 2 minutes. Add salt and pepper.
5. Rinse arugula and coarsely chop it; grate the rest of hard cheese.
6. Mix the cooked pasta, pesto and the remaining grated cheese in a large bowl. Add fried vegetables and arugula. Serve sprinkled with pine nuts.