For the pesto, wash the herbs and shake dry. Pluck the leaves from the stems and chop them finely. Set something aside for garnishing. Mash the rest of the herbs, almonds, olive oil and 1 tbsp. vegetable stock in a mortar. Season to taste with salt and pepper. Keep cool until used
Wash the tomatoes, grate them dry and cut them in half. Clean, wash and dice the peppers. Zucchini clean, wash, quarter and cut into pieces. Boil 300 ml water and broth. Cook pasta in it for about 8 minutes.
Add bell peppers, zucchini and peas 4-5 minutes before end of cooking time. Add tomatoes about 3 minutes before the end of cooking time. Season to taste with salt and pepper. Fill into a bowl, sprinkle with herbs and add pesto