Pasta with eggplant pesto
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Ingredients (Serves 4):
  • 320 g. pasta
  • 2 small eggplants
  • 1/2 garlic clove
  • 2 tbs EVOO
  • 100 g. Parmesan cheese
  • A few basil leaves
  • Hot pepper
  • Salt
Preparing:
  1. Preheat the oven at 220° C. Wash the eggplants, remove the ends, divide them in half and slice the inside with small cuts. Spread the eggplants on a baking sheet and cook them for about 20 minutes. Let them cool, then extract the pulp with a spoon. Discard the peel.
  2. Blend the eggplant pulp in a mixer with half a clove of garlic, 6-7 fresh basil leaves, 2 tablespoons of extra virgin olive oil, salt and chilli pepper, until creamy.
  3. Cook the pasta and season them with the pesto. Garnish with a few fresh basil leaves and a sprinkle of Parmesan.
Low Calories
Preparation Time: 30 minutes
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Pasta with eggplant pesto

Ingredients (Serves 4):
  • 320 g. pasta
  • 2 small eggplants
  • 1/2 garlic clove
  • 2 tbs EVOO
  • 100 g. Parmesan cheese
  • A few basil leaves
  • Hot pepper
  • Salt
Preparing:
  1. Preheat the oven at 220° C. Wash the eggplants, remove the ends, divide them in half and slice the inside with small cuts. Spread the eggplants on a baking sheet and cook them for about 20 minutes. Let them cool, then extract the pulp with a spoon. Discard the peel.
  2. Blend the eggplant pulp in a mixer with half a clove of garlic, 6-7 fresh basil leaves, 2 tablespoons of extra virgin olive oil, salt and chilli pepper, until creamy.
  3. Cook the pasta and season them with the pesto. Garnish with a few fresh basil leaves and a sprinkle of Parmesan.