Pesto Pasta With Aubergine
Ingredients: aubergine, olive oil and butter blend, salt, almonds, basil · 50 min cook time · 580kcal · $15.50
Ingredients
3pieces aubergine, to taste olive oil and butter blend, pinch salt, 1handful almonds, 1handful basil, to taste pecorino cheese, 200g pasta, 1piece tomato
Instructions
1. Cut aubergines in half and brush them with a blend of olive oil and butter.
2. Score the flesh lengthway, place them down, and bake in the oven at 180 degrees for about 35 minutes.
3. Scoop out the cooked aubergine flesh once cooled down and chop it up.
4. In a pestle and mortar, add a pinch of salt and toasted almonds, and grind them.
5. Add basil leaves, tear them by hand, mash them, and then mix in the oil and butter blend.
6. Stir in the chopped roasted aubergine and pecorino cheese.
7. Toss the cooked pasta into the pesto with a little splash of pasta water, mix well, and serve garnished with diced fresh tomatoes and chopped almonds.
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