Eggplant Pesto Pasta

I can offer you an Italian variant of a dish that combines traditional pesto with the freshness of eggplants. Here is the recipe for Eggplant Pesto Pasta:

Ingredients

• 320g of pasta, such as penne or spaghetti
• 2 medium eggplants
• 1 clove of garlic
• A bunch of fresh basil
• 30g of pine nuts
• 40g of grated Parmesan cheese
• 40g of grated Pecorino cheese
• Extra virgin olive oil q.b.
• Salt and pepper q.b.

Preparation

1. Start by washing the eggplants, cutting them into cubes, and browning them in a pan with oil and garlic. Once cooked, set them aside.
2. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the instructions on the package.
3. While the pasta is cooking, prepare the pesto. In a blender, put the pine nuts, basil leaves, a pinch of salt, grated Parmesan, and Pecorino. Add a bit of oil and start blending.
4. Add some of the eggplants to the pesto in the blender and continue blending, adding oil until you achieve a creamy consistency.
5. Drain the pasta al dente and reserve some of the cooking water. Transfer the pasta to the pan with the remaining eggplants and eggplant pesto.
6. Mix the pasta and pesto over medium heat, adding a little cooking water to keep the pasta creamy.
7. Plate and serve hot, with a final sprinkle of cheese if desired.

This dish is a great way to enjoy pesto in a different way, using eggplants to add a touch of uniqueness and texture.

Curiosity

Pesto is a traditional sauce from Liguria, in the northwest of Italy. Originally made with basil, garlic, pine nuts, olive oil, Parmesan, and Pecorino, pesto lends itself to many variations, including this one that incorporates eggplants for a rich and flavorful twist.