Aubergine Pesto Pasta
Equipment
- 1 Saucepan
- 1 Non stick wok
Ingredients
- 200 g Pasta
- 1 Medium Aubergines
- 1 Medium Onion
- 4 Cloves Garlic
- 125 g Pesto
- 6 tbsp Olive Oil Extra virgin
Instructions
- Cut the aubergine into cubes about 2 cm cubed
- Coat the aubergine in 4 tablespoons of oil and aubergine and roast for 40 minutes at 200c
- With 20 minutes to go, put some water on to boil for the pasta and start to heat
- Finely slice the onion and mince the garlic clove
- Start to heat a pan on medium heat with 1 tbsp of olive oil
- Sauté the onion. Once softened, add the garlic.
- Cook your pasta according to the packet instruction less two minutes so it doesn’t end up overdone
- Before the garlic burns, add the pesto along with a few tablespoons of the pasta water.
- When the pasta is ready, move it into the pan with the pesto while reserving some pasta water.
- Add a little pasta water to form a sauce and let the pasta finish cooking with the pesto.
- Add the roasted aubergine and serve immediately.