Penne with Roasted Eggplant and Fresh Mint Pesto

Penne with Roasted Eggplant and Mint Pesto Recipe

A delightful fusion of flavors, this Penne with Roasted Eggplant and Mint Pesto is a perfect choice for a weeknight dinner. The earthy, smoky taste of roasted eggplant paired with the refreshing, herby mint pesto elevates the pasta to a whole new level. With the added touch of parmesan and a side of Spinach Salad with Boiled Eggs and Mushrooms, this meal is light yet hearty, packed with vibrant flavors that will leave everyone at the table asking for more.

Ingredients

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Total Time: 30 Minutes

Servings: 4

Cuisine: Italian

Course: Dinner

Diet: Vegetarian

Instructions

1. Prepare the Mint Pesto:

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   • In a blender or food processor, combine the fresh mint leaves, basil leaves, and pine nuts. Add a splash of water to help blend.
   • Pulse the mixture a few times until it reaches a coarse texture.
   • Slowly drizzle in the olive oil while continuing to blend until smooth.
   • Stir in salt, pepper, and parmesan cheese, and blend until you achieve a creamy pesto.
   • Once prepared, transfer the pesto into an airtight container and store it in the refrigerator. This pesto can be kept fresh for up to a week.

2. Cook the Penne Pasta:

   • Bring a large pot of water to a rolling boil. Add a splash of olive oil and a teaspoon of salt to the water.
   • Drop the penne pasta into the boiling water and cook for about 7-8 minutes or until the pasta is al-dente.
   • Drain the pasta through a colander, drizzle a little olive oil over the pasta, and toss it to prevent sticking. Set the pasta aside until ready to use.

3. Roast the Eggplant:

   • Heat a pan over medium heat and add the tablespoon of olive oil.
   • Add the chopped eggplant (brinjal) to the pan and cook it covered for 8-10 minutes, flipping occasionally, until the eggplant is tender and golden brown.
   • If necessary, remove the lid halfway through to allow the eggplant to brown evenly on all sides.

4. Assemble the Dish:

   • Once the eggplant is fully cooked, remove the lid and add the cooked penne pasta to the pan with the eggplant.
   • Pour the mint pesto over the pasta and toss everything together to ensure the pesto coats the pasta and eggplant evenly.
   • Season with additional salt and pepper to taste.

5. Serve:

   • Serve the Penne with Roasted Eggplant and Mint Pesto hot. For an extra touch of flavor, top the dish with freshly shaved parmesan cheese.
   • Pair it with a refreshing Spinach Salad with Boiled Eggs and Mushrooms for a wholesome meal.

This Penne with Roasted Eggplant and Mint Pesto is a vibrant, flavorful dish that highlights the versatility of mint and the richness of roasted eggplant. Whether you’re cooking for a family dinner or entertaining guests, this dish offers a simple yet sophisticated way to enjoy the fresh tastes of Italian cuisine. Enjoy!