Even if you aren't growing eggplants, it's worth picking one up at the store to make this easy Italian dish. Here is the recipe.
To make the pesto:
2 cups (packed) fresh basil leaves
1/4 cup toasted pine nuts
3/4 cup grated parmesan cheese
1 clove garlic
2/3 cup extra virgin olive oil
1/2 tsp salt
1/2 tsp pepper
I tossed all that in the food processor.
Meanwhile, boil salted water and cook about 1/2 pound of penne pasta as directed on package.
And, cube eggplant into 3/4 inch cubes adding salt and pepper. Heat olive oil in skillet and saute eggplant until tender, about 5-7 minutes.
Stir pesto into eggplant. Drain pasta then toss the eggplant pesto mixture with the pasta. Top each serving with freshly grated parmesan.
1 comment:
that looks delicious! and bet the fresh pesto really kicked it up. yum. did Cody like it?
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