Preparation

Keep a few walnuts separate for garnish and purée the rest with the Parmesan cheese and olive oil using a hand blender or food processor.
Stir in the cream and bring the sauce to taste with salt and pepper. Cook the penne until it is al dente.
Fry the pancetta until it is crispy. Drain off the fat.
Add the aubergine and courgette to the pancetta.
Strain the penne, keeping 1 dl of the cooking water. Mix the pasta and vegetables in with the sauce.
Garnish the pasta with fresh basil and the remaining walnuts.