Italian Spaghetti
11 recipes
Spaghetti with pesto eggplant
ingredients
servings
2
Aubergine
2 unit
Grated Parmesan cheese
40 grams
Basil
5 leafs
Dried pine nuts
60 grams
Olive oil
to taste
Iodized salt
to taste
Black pepper
to taste
Spaghetti
200 grams
first courses from Italy
Spaghetti with pesto eggplant
Spaghetti with pesto eggplant
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pesto eggplant gustusossima is a sauce made with eggplant, grated Parmesan cheese, pine nuts, basil, olive oil and salt ....... easy to prepare and very versatile, it goes with pasta, with croutons and even with the sandwiches. I this time I preferred condirci the dough, and the result was exceptional.
preparation
step 1
Wash and dry the eggplants, then cover the drip pan with greaseproof paper and arrange over the eggplant, bake in a preheated oven at 200 ° for about 50/60 minutes.
step 2
After this time the cooked, remove the eggplant and let it cool, meanwhile, place the pot for cooking pasta on the stove.
step 3
When the eggplants are the top now warm cut, and remove the peel, then cut in half in the direction of length and eliminated all the seeds.
step 4
Otttenuta Put the pulp in a blender, add the Parmesan cheese, pine nuts and olive oil, blend and season with salt and pepper, pr last aggiugete basil and blend for a minute.
step 5
Your pesto eggplant is ready and now Adiamo condirci in the dough!
step 6
Drain the pasta al dente, keeping aside a ladle of cooking water, seasoned noodles with the pesto eggplant and if necessary, add a little of the cooking water, let the whole season.
step 7
Add a drizzle of raw oil, Serve and serve.
