Eggplant pesto pasta

Based on 4 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
20
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g pasta
eggplants
7 tbsp olive oil
40 g basil
50 g almonds (toasted)
100 g Pecorino cheese
lemon
salt
pepper

Utensils

  • cutting board
  • knife
  • baking sheet
  • parchment paper
  • pastry brush
  • frying pan (small)
  • grater
  • food processor
  • bowl (large)
  • pot
  • cooking spoon
  • colander
  • Step 1/7

    The ingredients at a glance.

    The ingredients at a glance.

  • Step 2/7

    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.
    • 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

    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.
    • 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

    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.
    • 40 g basil
    • 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

    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.
    • 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

    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.
    • 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!

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

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