Mozzarella Pasta Nest with Easter Bunny

Roast pine nuts without fat in a pan until golden brown. Pluck basil leaves, peel garlic cloves, chop coarsely and grind with the roasted pine nuts in a mortar (if not at hand blender) until a green paste is formed. Slice the Parmesan, add to the paste and gradually mix with the oil until a homogeneous mass. Season with salt and pepper if necessary and set aside to infuse.

Cook the spaghetti according to package directions in plenty of salted water until al dente, rinse and drain well.

At the same time, wash eggplant and zucchini and form small balls with a baller. Heat olive oil in a frying pan. Sauté cherry tomatoes, eggplants and zucchini balls until golden brown. Season with salt and pepper.

Mix the spaghetti with the pesto and arrange on four plates in the shape of an Easter nest. Place the sautéed vegetables in the center of the nests.

Cut 4 slices about ½ cm thick from the Classic Zottarella Roll, shape each into bunnies using a cookie cutter and decorate around the edge of the pasta nest along with a sprig of basil.

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