Eggplant pesto pasta

Step 1/7

The ingredients at a glance.

Step 2/7

• 3 eggplants
• 2 tbsp olive oil

• cutting board
• knife
• baking sheet
• parchment paper
• pastry brush

Halve the eggplant and cut into the flesh diagonally without cutting through its skin. Spread the cut sides with olive oil and place the eggplant halves, cut side down, on a baking sheet lined with parchment paper. Bake them at 360°F/180°C for approx. 45 Min.

Step 3/7

• 50 g almonds (toasted)
• 100 g Pecorino cheese

• frying pan (small)
• grater

In the meantime, toast the almonds in a small pan. Finely grate the Pecorino cheese. Once they are cool enough to handle, roughly chop the almonds.

Step 4/7

• 40 g basil
• 1 lemon
• 5 tbsp olive oil
• salt
• pepper

• food processor
• bowl (large)

Add half of the almonds, basil, salt, pepper, lemon zest and the remaining olive oil to a food processor and process until smooth. Transfer the pesto to a large bowl.

Step 5/7

• 300 g pasta

• pot
• cooking spoon

Remove the eggplants from the oven and remove the flesh with a spoon. Finely chop the flesh and add it to the bowl. Cook the pasta according to package instructions.

Step 6/7

• salt

• colander

Drain the pasta, reserving some of the pasta water. Add the pasta to the bowl, along with the grated Pecorino cheese and combine everything well. Add some pasta water as needed to adjust the consistency and season to taste with salt.

Step 7/7

Plate the paste and garnish with the remaining almonds. Buon appetito!

Enjoy your meal!