Pasta with eggplant pesto is a very tasty and healthy first course that you can also serve at room temperature. Eggplants are the protagonists of summer and are a must in pesto form to dress a nice plate of pasta.
I used fusilli, but you can replace them with any type of pasta. You can cook the eggplants either in the oven or in the air fryer, saving a lot of time and energy.
Preparing this dish is really simple and, if you organize in advance, you’ll cook once for several meals, here’s how I do it:
When I cook eggplants, I always prepare a lot, so I use them in various ways in the following days: if I make this pasta for lunch, in the evening I make eggplant meatballs, and the next day I use the pesto on bruschetta, and as a side dish, I make them in strips, seasoned with oil and parsley.
Also read all my air fryer recipes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 11 oz fusilli
- 2.2 lbs eggplants
- 2.1 oz almonds
- 4 tbsps Grana Padano cheese, grated
- to taste parsley
- to taste garlic powder
- to taste extra virgin olive oil
- salt
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How to Prepare Pasta with Eggplant Pesto
First, pierce the eggplants with the tip of a knife, then decide whether you want to cook them in the oven or in the air fryer.
If you want to use the oven, place them on a baking sheet lined with parchment paper and bake for an hour at 356°F.
If you prefer the air fryer, cook them for 25 minutes at 374°F, turning them halfway through.
Allow the eggplants to cool slightly, then remove the skin and cut the flesh into pieces.
Place the almonds in a mixer and grind them, then add the parsley and blend again.
At this point, add the eggplant flesh, a pinch of garlic powder, and the grated cheese. Blend everything and adjust the salt.
Boil salted water and cook the pasta. When it’s ready, drain and toss with the pesto, add a drizzle of raw oil, and serve.
