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Pasta with eggplant pesto

ingredients

servings

2

Aubergine

500 grams

Penne rigate, pasta

250 grams

Basil

30 grams

Garlic

1 wedge

Extra virgin olive oil

4 spoons

Grated Grana Padano

40 grams

first courses from Italy

Pasta with eggplant pesto

Pasta with eggplant pesto

vegetarian with gluten with lactose high in calcium high in potassium high in phosphorus with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta with eggplant pesto

That the pesto will not face alone with basil and pine nuts is not new, but the basil is always an important ingredient. I do not know for what reason the mystical year on the sill of my window a basil plant thrives very special, that constantly throws new and fragrant leaves. This, combined with good eggplant, is the basis of a simple and tasty pesto. In #cucinadiombraluce

Pasta with eggplant pesto step 1

step 1

Quickly blanch the basil leaves in water jumps, transfer them immediately in a bowl of very cold water.

Pasta with eggplant pesto step 2

step 2

Peel the eggplant, cut into cubes and cook in the same boiling water jumps until it is tender. Drain keeping aside the water and cool it rapidly.

Pasta with eggplant pesto step 3

step 3

Whisk together the eggplant, basil, the garlic, olive oil and parmesan cheese.

Pasta with eggplant pesto step 4

step 4

Meanwhile cook the pasta al dente in water kept aside, drain without too dry, drizzle with pesto eggplant and serve immediately.

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