The pasta with eggplant pesto is really very simple, whether you make the pesto yourself or buy it ready-made.
I always prefer to be able to prepare everything myself, even though the first time I tried this pesto it was thanks to the Terralcantara company.
Generally, I prepare sauces and pesto with my own hands and so the second time I wanted to make the pasta with this seasoning, I made large quantities to freeze the excess in glass jars.
This summer, I took the eggplants from the garden that a friend gave me and started preparing this sauce…my husband was the most satisfied.
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Now all you have to do is follow the recipe and make this delicious first course.
About 460 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to make Pasta with Eggplant Pesto
- 6.35 oz short pasta
- 1 pat of butter
- 1.41 oz Parmigiano Reggiano DOP
- 8.82 oz eggplants
- 10 walnut kernels
- 0.71 oz peeled almonds
- 2 cloves garlic
- to taste salt
- 1 handful of basil
- 1 tbsp extra virgin olive oil
- 1.06 oz Parmigiano Reggiano DOP
Preparation of Pasta with Eggplant Pesto
Let’s prepare the pesto, take the eggplants and wash them, then place them on a baking tray and bake in a preheated oven at 428°F for 40-45 minutes, then let them cool.
Once cold, cut them in half and scoop out the inside with a spoon which we will put in a tall glass, add the chopped almonds, walnuts, extra virgin olive oil, salt, basil, Parmigiano, garlic and blend everything with an immersion blender until you get a cream.
Once you have obtained a creamy and well-blended mixture, you can store it in the fridge for 2-3 days in a container covered with plastic wrap, or divided into well-sealed jars and freeze them for later use.
For the amount of extra virgin olive oil, you need to judge a little yourself, you might need a little more!
Now let’s prepare the pasta by bringing salted water to a boil, once boiling, pour the pasta in and when the pasta is cooked to your liking, drain it and season it with a pat of butter, then portion it and sprinkle with Parmigiano.
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