Eggplant Pesto Pasta Recipe
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Linguine | 320 g |
| Eggplants | 1 kg |
| Blanched Almonds | 60 g |
| Grana Padano DOP | 20 g |
| Extra Virgin Olive Oil | 50 g |
| Lemon Zest | 1 lemon |
| Fresh Mint | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | ~350 kcal |
| Protein | ~12 g |
| Carbohydrates | ~50 g |
| Fats | ~12 g |
| Fiber | ~8 g |
| Vitamin C | ~8% DV |
| Calcium | ~10% DV |
Instructions
| Step | Description |
|---|---|
| 1 | Prepare the eggplants: Start by washing and drying the eggplants thoroughly. Place them on a baking tray lined with parchment paper. Prick the surface with a fork to allow steam to escape during cooking. Roast the eggplants in a preheated fan oven at 220°C (430°F) for 45-50 minutes, or until soft and tender. |
| 2 | Cool and prep the eggplants: Once cooked, remove the eggplants from the oven and let them cool slightly. Cut off the top ends, slice the eggplants in half lengthwise, and scoop out the flesh using a spoon. Transfer the eggplant pulp to a fine-mesh sieve placed over a bowl, and press gently with the back of a spoon or fork to drain excess moisture. |
| 3 | Boil the pasta: While the eggplants are cooling, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve about a cup of pasta water before draining. |
| 4 | Make the eggplant pesto: In a blender or food processor, combine the eggplant pulp, blanched almonds, grated Grana Padano, lemon zest, olive oil, salt, and black pepper. Blend until you achieve a thick and creamy consistency. Adjust seasoning as needed. |
| 5 | Add the mint: Chop fresh mint leaves finely and stir them into the pesto for a fragrant and refreshing touch. |
| 6 | Combine pasta and pesto: Transfer the eggplant pesto to a large pan (keep the heat off). Add a ladle of reserved pasta water to loosen the pesto slightly. Add the cooked linguine directly to the pan and toss well to coat the pasta evenly with the sauce. If needed, add more pasta water to adjust the consistency. |
| 7 | Serve: Plate the eggplant pesto pasta immediately, garnished with additional mint leaves or a sprinkle of grated Grana Padano if desired. Serve hot or at room temperature. |
Tips for Perfect Eggplant Pesto Pasta
- Roasting Tip: Pricking the eggplants before roasting prevents them from bursting during the cooking process.
- Almond Substitute: If preferred, pine nuts or walnuts can replace almonds for a different nutty flavor.
- Vegan Option: Swap Grana Padano with nutritional yeast or a vegan parmesan alternative.
- Texture Control: For a chunkier pesto, pulse the ingredients rather than blending them to a smooth puree.
Enjoy this delectable and creamy Eggplant Pesto Pasta, an elevated yet simple dish perfect for a family dinner or a gathering with friends!
