2 medium Courgettes halved lengthwise

1 Aubergine cut into 1" wedges

150ml Extra-virgin olive oil

1 tab Radicchio and Mushrooms Pesto Fresco

Salt

1 tsp. freshly ground black pepper

300gr Penne pasta

1 Tomato (large), cut into 1" pieces

250gr mini fresh Mozzarella balls

2 Tbsp. White Balsamic Vinegar

1 Tbsp. Thyme leaves

Basil leaves

PREPARATION

Prepare a grill for medium heat. Toss courgettes, aubergine, and 130ml EVO on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool.

Cook penne pasta according to package directions.

Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, mozzarella, balsamic vinegar, thyme, Pesto Fresco SIPO and salt, 1/2 tsp. pepper, and EVO and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.

Enjoy with a nice glass of wine.

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