Cook the pasta in boiling salted water according to the instructions on the packet. Fry the pine nuts in a pan without fat until golden brown, remove and allow to cool
Wash and clean the peppers and cut them into long strips. Wash the rocket thoroughly and drain well in a sieve. Cut 1/2 bunch of rocket into small pieces. Wash basil, shake dry, pluck leaves and cut into small pieces. Grate the Parmesan finely. Drain the pasta, rinse with cold water, drain and allow to cool
Puree 20 g pine nuts, parmesan, chopped rocket and basil in a tall mixing bowl. Add olive oil slowly. Season to taste with salt, pepper and sugar. Mix pasta, paprika, 1 1/2 tbsp. pesto (keep remaining pesto closed and cool), vinegar, remaining pine nuts and rocket. Season to taste with salt and pepper.