Penne and Aubergine with Mint Pesto Recipe
Ingredients
| Aubergines | 2 Large | |
| Salt | 1 Pinch | |
| 450 g / 1 lb / 5 cups penne | ||
| 50 g / 1 oz / 1/2 cup walnut halves | ||
| 15 g / 1 oz / 1 cup fresh mint | ||
| 15 g / 1/2 oz / 1/2 cup flat leaf parsley | ||
| 40 g / 1 1/2 oz / 1/3 cup walnuts | ||
| 40 g / 1 1/2 oz / 1/2 cup Parmesan cheese, finely grated | ||
| Garlic | 2 Clove (5gm) (For the pesto) | |
| 45 ml / 3 tbsp olive oil | ||
| Black pepper salt | 1 To taste (For the pesto) | |
Directions
1. Cut the aubergines lengthways into 1 cm / 1/2 in slices.
2. Cut the slices again crossways to give short strips.
3. Layer the strips in a colander with salt and leave to stand for 30 minutes over a plate to catch any juices. Rinse well in cool water and drain.
4. For the pesto, place all the ingredients, except the oil, in a food processor or blender and blend until smooth, then gradually add the oil in a thin stream until the mixture amalgamates. Season to taste.
5. Bring a large saucepan of water to the boil, toss in the penne and cook for 8 minutes or until nearly cooked. Add the aubergine and cook for a further 3 minutes.
6. Drain well and mix in half of the mint pesto and walnut halves. Serve with the remaining pesto and walnut halves on top.
2. Cut the slices again crossways to give short strips.
3. Layer the strips in a colander with salt and leave to stand for 30 minutes over a plate to catch any juices. Rinse well in cool water and drain.
4. For the pesto, place all the ingredients, except the oil, in a food processor or blender and blend until smooth, then gradually add the oil in a thin stream until the mixture amalgamates. Season to taste.
5. Bring a large saucepan of water to the boil, toss in the penne and cook for 8 minutes or until nearly cooked. Add the aubergine and cook for a further 3 minutes.
6. Drain well and mix in half of the mint pesto and walnut halves. Serve with the remaining pesto and walnut halves on top.
Chef
