Pasta with Pesto Verde

Ingredients for 2 servings:

• 300 g pasta (e.g. shell pasta, spaghetti)
• 100 g Parmesan or Grana Padano
• 2 bunches of basil
• 3 tbsp olive oil
• 250 ml vegetable stock
• Pepper, freshly ground
• 4 garlic cloves
• 1 bell pepper(s), green
• herbal salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

the low-calorie version

Cook the pasta in salted water according to the package instructions until al dente. Coarsely grate the cheese, wash the basil, spin dry, and roughly chop. Place the cheese in a tall jug with the basil, salt, oil, and 125 ml vegetable stock and puree using a hand blender. Season the pesto with pepper to taste. Peel the garlic and finely dice. Cut the bell pepper into approximately 2 cm pieces. Bring the garlic and bell pepper to a boil with the remaining vegetable stock in a small saucepan, cover, and sauté for approximately 3 minutes. Season with herb salt to taste. Mix the drained pasta with the bell pepper stock and the pesto and serve.