For the pesto, remove the pistachios from their shells and rub off the skins between a tea towel. Grate the parmesan. Peel garlic, chop coarsely. Puree everything with 100 ml oil in a universal chopper. 1⁄2 Clean and wash the bunch of rocket salad and shake well dry.
Wash the parsley, shake dry and pluck off the leaves. Add rocket and parsley, chop briefly. Stir in 50 ml olive oil with a tablespoon. Season to taste with salt and pepper.
Cook the pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. In the meantime, mix vinegar, salt, pepper and 1 teaspoon sugar in a bowl. Fold in 2 tablespoons of olive oil.
Drain the pasta, rinse with cold water, drain and mix with dressing. Leave to cool.
Clean, wash and roughly dice the peppers. Heat 2 tablespoons of olive oil in a frying pan. Fry the peppers for 3-4 minutes while turning them. Season with salt and pepper. Take out, let cool down.
Drain the mozzarella balls well in a sieve. Clean 1 bunch of rocket, wash and shake dry. Mix the pasta, peppers, mozzarella and rocket in a large bowl. Mix with 4-5 tablespoons pesto.
Arrange on plates.