Cold pasta with a light basil pesto, grilled seasonal vegetables, cherry tomatoes, olives, pistachios

Today we are featuring a pasta that tastes like summer, we prepare it with a mixture of oven-baked summer vegetables, confit cherry tomatoes and basil and pistachio pesto that will make your taste buds cheer!
We will prepare it with our Spelt, Lentil and Quinoa Trivelline!

Ingredients for two people:
250 g Spelt lentil and quinoa Trivelline
300 g aubergines
50 g red onion
150 g bell peppers
200 g courgettes
200 g cherry tomatoes
EVOO
Salt
Aromatic herbs
Paprika
Sugar
70 g pistachios
1 handful of basil
1 teaspoon lemon juice
70 g water
50 g kalamata olives

Method
In a bowl, add all of the chopped vegetables except for the tomatoes. Dress with oil, paprika, salt and aromatic herbs. Mix well and place on half of the baking tray. On the other half of the tray, lay out the cherry tomatoes cut into halves, sprinkle the tomatoes with salt, sugar, EVOO, aromatic herbs.
Then place the tray in the oven at 180° ventilated until the vegetables are cooked, i.e. 20-30 minutes.
Let’s prepare the pesto! Place the pistachios in the blender and chop them well (if you have an immersion blender, put everything together)
Also add the basil, water, lemon and blend well.
In a bowl, mix the trivelline cooked al dente with the vegetables, kalamata olives and the pesto. If necessary, use a bit of cooking water to mix all of the ingredients well.
Lastly, serve with an additional spoonful of pesto in the centre with some chopped pistachios. Enjoy your meal!

Federica Pennacchioni
Biologist specialising in vegetarian nutrition and dietetics
Co-founder of www.ilgolosomangiarsano.it
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