Busiate con pesto di melanzane (pasta with aubergine puree) – Sicilia
Experience the flavors of Sicily with Busiate pasta in a rich aubergine puree sauce, perfect for summer. Easy to make and packed with healthy ingredients. Perfect as a first course or served with...
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Ingredients
- 350 grams busiate or fusilli pasta
- 1 large aubergine, rinsed and dried
- 4 garlic cloves left whole (if roasting, 2 cloves, skinned and finely chopped if not)
- 40 mls extra-virgin olive oil
- 75 grams pecorino and/or Parmigiano-Reggiano cheese, finely grated
- 10 leaves mint or basil, rinsed and dried
- ½ lemon, juiced
- Sea salt
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