Remove the basil leaves from the stems, setting aside a few for garnish. Peel the garlic, chop 1 clove coarsely and finely slice the rest. Coarsely chop the pistachios. Finely blend the basil, chopped garlic, pistachios and 8 tbsp. olive oil. Stir in the Parmesan cheese and lemon juice and season with pepper to taste.Cut the courgette, aubergine and peppers into small cubes. Cook the spaghetti in salted water according to the instructions on the packet until al dente. Heat 3 tablespoons of olive oil in a frying pan and fry the vegetables and sliced garlic until golden brown. Season with salt, pepper and rosemary. Season the salmon fillets with salt and lemon juice and fry in the remaining oil until golden brown. Drain the spaghetti, reserving some of the cooking water, and return to the pan. Mix the pesto with the cooking water until the desired consistency is achieved and combine with the spaghetti. Carefully fold in the diced vegetables. Serve and garnish with basil.