Rigatoni With Eggplant and Dried Tomato Pesto

Name: Rigatoni With Eggplant and Dried Tomato Pesto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters pine nuts or 1/4 cup slivered almond; 2 Tbsps crumbledchevre cheese (goat cheese) (optional) or 2 tablespoons feta cheese (optional); 454 grams medium eggplant (about; 59 milliliters snipped fresh basil or 1 tablespoon dried basil, crushed; 8 garlic cloves, chopped; 0 teaspoons fresh ground black pepper; 118 milliliters olive oil, to equal; 1 medium onion; 4 servings fresh italian parsley; 170 grams dried rigatoni pasta (such as penne or fusilli) or 6 ounces other short pasta (such as penne or fusilli); 1 teaspoons salt; 177 milliliters sun-dried tomato packed in oil, reserving oil (about 3/4 of a 7-ounce jar)

Need a vegan main course? Rigatoni With Eggplant and Dried Tomato Pesto could be an awesome recipe to try. One portion of this dish contains approximately 12g of protein, 33g of fat, and a total of 551 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have slivered almond, garlic cloves, sun-dried tomato, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.