Zucchini piccata on tomato compote with rocket pesto and pasta

Ingredients for 4 servings:

• 1 zucchini
• 2 eggs
• 80 g Parmesan, freshly grated
• 2 tbsp olive oil
• 1 onion(s)
• 1 garlic clove(s)
• 8 tomatoes
• 100 ml olive oil
• 1 sprig(s) of thyme
• salt and pepper
• Sugar
• 400 g pasta of your choice
• 1 bunch arugula
• 2 tbsp pine nuts
• 1 clove(s) garlic
• 2 tbsp Parmesan, freshly grated

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Clean the zucchini and cut into ½ cm thin slices. Whisk the eggs in a bowl, add the Parmesan and mix. Toss the zucchini slices in the oil and fry in a non-stick pan on both sides with a little olive oil (1 minute each). Season. Peel the onion and dice. Peel the garlic and press it down lightly. Peel the tomatoes, remove the stalks, quarter them, scoop out the seeds and roughly dice them. Sauté the onion and garlic in a pan with the oil until golden brown, then add the tomatoes. Separate the thyme leaves from the stalks, chop them up a little and add them. Sauté briefly and season with salt, pepper and a little sugar. Cook the pasta according to the package instructions. Clean and wash the arugula and spin it dry again. Roast the pine nuts in a pan without oil until golden brown and let it cool again. Peel the garlic. Roughly chop the arugula and mix briefly with the oil. Add the pine nuts, garlic and Parmesan and mix again. Arrange and serve.