Farfalle with Baby Spinach, Char-Grilled Vegetables, Ricotta and Pine Nuts

• 1 large aubergine
• 2 large baby marrows
• 500 g farfalle

Prepare the aubergines and baby marrows by cutting them in thin slices. Brush them with olive oil and then char-grill them on a griddle pan with a little salt and pepper.

Boil the pasta until al dente and then while still hot, toss with half a