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Penne And Aubergine With Mint Pesto

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Ingredients
  Aubergines 2 Large
  Salt 1 Pinch
  Penne 1 Pound (450 Gram, 5 Cups)
  Walnut halves 1 Ounce (50 Gram, 1/2 Cup)
For pesto sauce
  Fresh mint 1 Ounce (15 Gram, 1 Cup)
  Flat leaf parsley 1⁄2 Ounce (15 Gram, 1/2 Cup)
  Walnuts 1 1⁄2 Ounce (40 Gram, 1/3 Cup)
  Parmesan cheese 1 1⁄2 Ounce, finely grated (40 Gram, 1/2 Cup)
  Garlic 2 Clove (10 gm)
  Olive oil 45 Milliliter (3 Tablespoon)
  Salt To Taste
  Black pepper To Taste
Directions

1. Cut the aubergines lengthways into 1 cm / 1/2 in slices.
2. Cut the slices again crossways to give short strips.
3. Layer the strips in a colander with salt and leave to stand for 30 minutes over a plate to catch any juices. Rinse well in cool water and drain.
4. For the pesto, place all the ingredients, except the oil, in a food processor or blender and blend until smooth, then gradually add the oil in a thin stream until the mixture amalgamates. Season to taste.
5. Bring a large saucepan of water to the boil, toss in the penne and cook for 8 minutes or until nearly cooked. Add the aubergine and cook for a further 3 minutes.
6. Drain well and mix in half of the mint pesto and walnut halves. Serve with the remaining pesto and walnut halves on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2

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