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Eggplant And Pesto Pasta

Name: Eggplant And Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 packed cups fresh basil leaves; 1/4 cup toasted pine nuts (see Cook's Note); 1 clove garlic; 1/2 teaspoon kosher salt, plus extra for seasoning; 2/3 cup extra-virgin olive oil; 1/2 cup (1 1/2 ounces) grated Parmesan; 1 pound short pasta, such as Capricci or Nodi Marini; 1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup; 1/4 cup extra-virgin olive oil; 1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes

15 MINPrep Time

30 MINCook Time

4 to 6Servings

by Giada De Laurentiis

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This is my favorite quick and easy way to cook eggplant, especially when it's in season in summertime. Just give it a quick sear on the stovetop until it's golden brown, then toss it with fresh basil pesto. It's as easy as that, and completely delicious!

This is great paired with grilled chicken, and it's wonderful cold, warm, or room temperature.

Eggplant And Pesto Pasta

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

For The Pesto

2 packed cups fresh basil leaves
1/4 cup toasted pine nuts (see Cook's Note)

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1 clove garlic
1/2 teaspoon kosher salt, plus extra for seasoning
2/3 cup extra-virgin olive oil
1/2 cup (1 1/2 ounces) grated Parmesan

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For The Pasta

1 pound short pasta, such as Capricci or Nodi Marini

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1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup
1/4 cup extra-virgin olive oil
1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes

Instructions

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. Add the cheese and pulse until just incorporated. Season with salt to taste. Set aside.
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.
In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
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. Sprinkle with the remaining cheese and serve.
Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using.