Eggplant dumplings with tomato sauce
first courses from Italy
Pasta with eggplant pesto
Pasta with eggplant pesto
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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
preparation
step 1
Quickly blanch the basil leaves in water jumps, transfer them immediately in a bowl of very cold water.
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.
step 3
Whisk together the eggplant, basil, the garlic, olive oil and parmesan cheese.
step 4
Meanwhile cook the pasta al dente in water kept aside, drain without too dry, drizzle with pesto eggplant and serve immediately.