Spaghetti with pesto eggplant
first courses from Italy
translated by Italian with
Easy, fast and good!
Boil water for pasta and add salt. Preaparate the foam of basil the base of the dish by blending with the blender basil oil and adding the Parmesan cheese and salt.
Throw the pasta and al dente. Mantecatela in a pan with a little of the cooking water and the ricotta.
Put on the bottom of the pot a teaspoon of basil foam and with the help of a spoon rolled spaghetti add above the dried tomatoes found in hot water and cut.