ready in 45 min.
Cook the pasta in boiling salted water until al dente.
Mix together the eggs, pesto, parsley and parmesan. Drain the pasta and stir through the egg mixture.
Heat a relatively large amount of oil in a hot, non-stick frying pan. Use a fork to make nests of the pasta and place these in the hot fat. Use a spatula to press them flat, and fry on both sides until golden brown. Drain on kitchen paper.
Serve the fritters with a refreshing quark dip if desired.