Aubergine And Pesto Spaghetti Food

AUBERGINE PESTO PASTA

Steps:

• Preheat your oven to 180°C. Chop your aubergine into small strips about 1.5 cm wide, although it doesn't have to be exact. Spread onto a baking tray and drizzle with some olive oil, around 2 tbsp. Mix it around a bit so the oil coats it evenly. This is important to make your aubergine a little crispy and highlight the flavour as it roasts. Put into your oven and leave it to roast for about 30 minutes.
• Meanwhile, put your pasta in a pan of boiling water and cook until it is ready. Follow the instructions on the packet, but I usually check mine by tasting it after about 10 minutes and it is normally done by then - a little quicker if it is fresh pasta.
• Whilst the pasta is boiling, make your pesto. Simply combine all the pesto ingredients in a food processor, and blitz until smooth. You will probably need to use a spatula to push the sides down a couple of times to make sure it is all combined. Add a drizzle of olive oil just to make it a bit more liquidy. If you don't have a food processor, chop the basil as finely as you can, bash the pine nuts with a pestle and mortar and mix it with the other ingredients. You can leave the nuts whole if you like, but I like the flavour of them mixed with the pesto.
• Check to see if your pasta is cooked. Once it is, drain the water and set aside.
• Finely slice your shallots and fry in a little olive oil in a large frying pan or saucepan. Chop the ham and add. Fry until the ham is crispy, and the shallots are brown.
• Now check on your aubergines. They should be browned and crispy on the edges like the picture. If not, simply leave to roast for another 5-10 minutes. Once they are done, take out of the oven and add them to the ham and shallots mixture.
• Now stir in the peas. Add your boiled pasta, and finally your pesto mixture and mix until the pesto covers all the pasta and the other ingredients are evenly distributed. The pasta can get a bit sticky and go into clumps, so I tend to chop it apart with some scissors just to make stirring and serving easier.
• Leave on the heat for a few minutes just to ensure all the ingredients are heated thoroughly, and then serve in pasta bowls, garnishing with a couple more pine nuts if desired!

TRENETTE WITH EGGPLANT AND BASIL PESTO

Steps:

• 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 and pepper, 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.

AUBERGINE AND PESTO SPAGHETTI RECIPE

Steps:

• Heat the oil in a frying pan and fry the onion for 5 mins until soft and transparent, add the aubergine and cook for 5-10 mins until browned softened and tender. Add the garlic and fry for 1 min then add the cherry tomatoes and heat through.
• Meanwhile, cook the spaghetti in a large pan of boiling salted water for 10 mins until just tender. Drain well then return to the pan and stir the pesto through it. Spoon into serving dishes and top with the aubergine mixture and basil leaves.

CHEESY AUBERGINE & TOMATO SPAGHETTI

Steps:

• Heat the oven to 200C/180C fan/gas 6 and drizzle 1 tsp oil over a non-stick baking tray. Press the aubergine into the oil, turn and bake for 10 mins. Mix the cheese with the hazelnuts. Turn the aubergine, top with the sage leaves and cheese mix and bake for 10-12 mins until tender.
• Meanwhile, heat the remaining oil in a non-stick frying pan and fry the garlic, carrot, celery and chopped sage for 5 mins, stirring, until just soft. Add the olives, tomato purée, bouillon powder and 200ml water, cover and cook for 5 mins more.
• Cook the spaghetti following pack instructions, then drain, reserving some of the cooking water. Toss with the cooked veg, tomatoes and most of the parsley, loosening with some of the reserved water if needed. Top with the aubergine and remaining parsley.

PASTA ARRABBIATA WITH AUBERGINE

Steps:

• Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
• Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.

EGGPLANT (AUBERGINE) PESTO RECIPE

Steps:

• Lay eggplant on open flames and char until the skin is toasted.
• Remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor.
• Take off stem of eggplant and discard.
• Place eggplant in food processor with the remaining ingredients and blend until smooth.
• Great on fish, bread and vegetables.

PASTA WITH EGGPLANT AND BASIL PESTO

Steps:

• 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 and pepper, 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.