Orecchiette with sepia and eggplant pesto
Orecchiette with sepia and eggplant 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.pastaleonessa.it.
Ingredients
- 500 g of fresh Orecchiette Leonessa
- 1 cuttlefish of about 500gr cleaned and cut into listarelle
- 2 medium-sized eggplants
- 2 cherry tomatoes
- 6 tablespoons of extra virgin olive oil
- 20gr of pine nuts
- 2 cloves garlic
- ½ cup of white wine
- parmesan cheese
- Pecorino Romano cheese
- basil
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