Pasta with Eggplant Pesto

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

Ingredients

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

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 package instructions.
3. While the pasta cooks, prepare the pesto. In the food processor, add the pine nuts, basil leaves, a pinch of salt, the grated Parmesan and pecorino. Add a little oil and start blending.
4. Add some of the eggplant to the pesto in the food processor and continue blending, adding oil until you achieve a creamy consistency.
5. Drain the pasta al dente and reserve some cooking water. Transfer the pasta to the pan with the remaining eggplant and the eggplant pesto.
6. Toss 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 manner, using eggplant to add a touch of uniqueness and texture.

Trivia

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 Originally made with basil, garlic, pine nuts, olive oil, Parmesan and pecorino, pesto lends itself to many variations, including this one that incorporates eggplant for a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