Linguine Al Pesto D'arancia Con - Lucio Galletto and David Dale - Lets Cook That Book

Ingredients

• eggplant (aubergine)
• sea salt
• 180 ml extra virgin olive oil
• 400 g linguine
• 1 clove garlic, peeled and cut in half
• 150 g ricotta
• freshly grated parmesan, to serve
• 3 oranges, peeled, all pith and seeds removed, roughly chopped
• 80 g basil leaves
• 200 g blanched almonds
• 50 g capers in salt, rinsed and dried
• pinch of sea salt
• about 60 ml extra virgin olive oil