Eggplant Miso Pesto Pasta
20 minutes. Eggplant Miso Pesto Pasta. Pesto pasta with aubergine. Easy and quick weeknight dinner. A mouth-watering miso-basil pesto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.servingdumplings.com.
Cooking tools:
- Food processor
- Grater
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Mixing bowl
- Serving bowl
- Plate
Ingredients
- 9 ounces pasta
- 1 eggplant (cubed)
- 3 tbsp olive oil
- 3 garlic cloves (minced)
- salt (to taste)
- black pepper (to taste)
- ½ tsp chili flakes
- 2 cups basil leaves
- ¼ cup toasted pine nuts
- 2 tbsp miso
- 2 tbsp lemon juice
- ¼ cup olive oil
- ½ cup grated parmesan
- ½ tsp black pepper
- 4 tbsp toasted pine nuts
- basil leaves
- grated parmesan
- crushed pepper flakes
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