Pasta with Eggplant Pesto Recipe

Ingredients:

• 1 large eggplant, diced
• 3 cloves garlic, minced
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1/3 cup olive oil
• Salt and pepper to taste
• 1 pound pasta (penne or fusilli)

Instructions:

1. Preheat oven to 400°F.
2. Drizzle diced eggplant with olive oil and roast in the oven for 25-30 minutes, or until soft and golden brown.
3. In a food processor, combine roasted eggplant, garlic, basil, pine nuts, Parmesan cheese, and olive oil. Pulse until smooth. Add salt and pepper to taste.
4. Cook pasta according to package instructions in a large pot of salted boiling water. Drain and return to pot.
5. Add eggplant pesto to the cooked pasta and toss until well combined. Serve hot.

Verdict:

This pasta with eggplant pesto is a flavorful and delicious dish that is perfect for a quick weeknight dinner or a fancy dinner party. The roasted eggplant gives the pesto a rich and smoky flavor, while the fresh basil and Parmesan cheese add a touch of freshness and saltiness. The pine nuts give the pesto a nutty crunch that is truly irresistible. Serve this pasta dish with a side salad or a slice of garlic bread.

Serving Suggestions:

• Serve with a side salad: A simple green salad with a light dressing will balance out the richness of the pasta dish.
• Serve with garlic bread: A slice of warm, crispy garlic bread will complement the flavors of the eggplant pesto.
• Serve with a glass of red wine: A bold red wine like Cabernet Sauvignon or Merlot will stand up to the rich and savory flavors of the dish.