Pasta with Eggplant Pesto | La Cucina Grandinetti
Savor the taste of Sicily with this homemade eggplant pesto pasta—roasted eggplants, fresh basil, Parmigiano-Reggiano, and olive oil create a delicious vegetarian dish reminiscent of a small Mt....
Ingredients
- 1 to 2 eggplants (about 1 to 1.5 pounds)
- 1 bunch fresh basil leaves (about 1/2 cup packed)
- 1/4 cup blanched almonds
- 3/4 cup grated Parmigiano Reggiano
- 1 pound penne pasta
- Salt and pepper to taste
- 1/2 cup cup extra virgin olive oil
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