Trenette with Eggplant and Basil Pesto

Name: Trenette with Eggplant and Basil Pesto
Prep time: 44 min
Cook time: 44 min
Total time: 44 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus extra for seasoning; 680 grams eggplant, cut into 1/2-inch cubes; 473 milliliters packed cups fresh basil leaves; 1 clove garlic; 1 teaspoons kosher salt, plus extra for seasoning; 6 servings Kosher salt and freshly ground black pepper; 59 milliliters extra-virgin olive oil; 158 milliliters extra-virgin olive oil; 43 grams 1/2 cup grated Parmesan; 43 grams 1/2 cup grated Parmesan, plus 1/2 cup; 59 milliliters toasted pine nuts (see Cooks Note); 454 grams trenette or other short-cut pasta

Trenette with Eggplant and Basil Pesto is a gluten free and primal side dish. This recipe makes 6 servings with 416 calories, 7g of protein, and 41g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 44 minutes. Head to the store and pick up pepper, eggplant, parmesan, and a few other things to make it today.

Instructions

Watch how to make this recipe.

For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick.

Ingredients you will need

Pine Nuts

Garlic

Pepper

Basil

Pesto

Salt

Cooking Oil

Equipment you will use

Food Processor

Blender

Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.

Ingredients you will need

Salt And Pepper

Cheese

For the pasta: Bring a large pot of salted water to a boil over high heat.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

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Pasta

Drain and reserve about 1 cup of the pasta water.

Ingredients you will need

Water

Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.

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Parmesan

Pasta

Equipment you will use

Bowl

In a large, nonstick skillet, heat the oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes.

Ingredients you will need

Salt And Pepper

Eggplant

Remove the pan from the heat and cool slightly.

Equipment you will use

Frying Pan

Add the pesto and toss until the eggplant is coated.

Ingredients you will need

Eggplant

Pesto

Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Water

Eggplant

Pasta

Sauce