Recipe: Aubergines and pesto pasta
Pasta with aromatic herbs
July 21, 2011
I've already posted the recipe of pasta Norma, a traditional sicilian pasta with fried aubergines, tomato sauce and a local hard cheese called ricotta salata (salted).
I harvested a couple of aubergines from my rooftop so I created a green Norma, with pesto.
 To the left a de Almagro aubergine approximately 350g, round, soft and very sweet. To the right an eggplant Listada de Gambia, striped, violet and elongated, with a stronger taste.
A Senise pepper and some basil cinnamon freshly harvested joined them. If you do not have cinnamon basil, you can replace it with another variety of basil, I must admit that the cinnamon aftertaste was almost imperceptible. You can also use classic pesto or your favourite basil pesto recipe.
Aubergines and pesto pasta
Ingredients
2 small eggplants (about 400g)
1 Senise pepper or half red Corno pepper
1 cup cinnamon basil (or basil)
2 tbsp olive oil
3 tbsp sunflower seeds
ricotta salata (or another hard cheese)
200g bavette or spaghetti
 Directions
Cut the eggplant into slices and pepper into strips and fry in hot oil until they are cooked and golden.
Cook the pasta normally in boiling salted water until al dente.
Meanwhile prepare the pesto by grinding cinnamon basil with olive oil and sunflower seeds.
 Drain pasta well, season with pesto sauce, fried eggplant and peppers cut into small pieces and sprinkle with fresh grated ricotta salata.
 Pesto ideas: recipes with classic pesto alla genovese, tips and ideas for pesto with other aromatic herbs.
One year ago: Dark Opal basil flowers
Two years ago: Chocolate leaves with ginger and Green Chilies with Sesame Paste
Three years ago: White gaspacho
I am entering this in Presto Pasta Nights, hosted by Debbi Does Dinner.
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