Vegetable Spaghetti and Pesto

A great pasta dish for any occasion:

For the pesto, chop kitchen herbs. Roast pine nuts. Crush garlic. Grind prepared ingredients, Parmesan cheese and oil in a mortar. Season with salt and pepper and simmer with the lid closed.

Cook the beans in boiling salted water for 15-20 minutes. Pour into a sieve, drain and cut into small pieces.

In the meantime, cook spaghetti in boiling hot salted water for about 10 minutes until al dente.

Rinse tomatoes and cut into slices. Let the fat melt and toss the tomato slices, beans and spaghetti in it. Bring to the table together with the pesto and sprinkle with basil leaves.

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