Pasta with eggplant and pistachio pesto
0.5k 30 минут 3 порции
If the fridge is lonely misses eggplant, and you don't know where to attach it, prepare a pesto out of it. This pesto is perfect for sandwiches, meat or pasta.
Ingredients for Pasta with eggplant and pistachio pesto
- Pasta - 300 g
- Eggplant - 2 PCs
- Pistachios - 2 Gorst.
- Sundried tomatoes - 10 PCs
- Basil - 1 piece
- Soy sauce - 2 tbsp
- Cheese - 40 g
- Olive oil - 4 tbsp
- Pasta
- Eggplant
- Pistachios
- Sundried tomatoes
- Basil
- Soy sauce
- Cheese
- Olive oil
Step by step instruction of cooking Pasta with eggplant and pistachio pesto
Шаг 1
1. Roast eggplant in oven until tender. I had a small eggplant, I baked it whole, if very large, can be cut in half. With a spoon remove the pulp. Pistachios remove the shell, soak in hot water for a few minutes (if very salty and dry), drain the water. In the bowl of a blender, mix sundried tomatoes, pistachios, eggplant pulp, Basil, olive oil.
Шаг 2
2. Grind everything into a smooth paste.
Шаг 3
3. Add soy sauce and mix well.
Шаг 4
4. Bavette, spaghetti or any other pasta, boil in sufficient amount of water to the state of "al dente". Mix with pesto, sprinkle with coarsely chopped pistachios and grated cheese.