Penne With Eggplant & Mint Pesto By Chef Raphael – H&S Recipe Of The Week
Making Cooking Easy: The Best Of Chef Raphael
Penne With Eggplant & Mint Pesto another Italian favourite is rich in flavours, with an earthy flavour from the eggplant & the freshness from the minty pesto. It’s a perfect nutritious vegan meal to have on weeknights & is extremely easy to make. Try out our Chef Raphael’s Italian Penne recipe that is fresh & tasty & quick to prepare.
Chef Raphael – Bringing The Culinary Experience To Your Home
PENNE WITH EGGPLANT & MINT PESTO
PENNE WITH EGGPLANT & MINT PESTO (Serves 4)
INGREDIENTS
2 large eggplants
500g penne pasta
Salt to taste
For the Pesto:
1 cup fresh mint leaves
½ cup parsley leaves
1/3 cup walnuts
½ cup freshly grated (chopped small) parmesan cheese
2 garlic cloves
90ml olive oil
salt and pepper to taste
METHOD
STEP 1
Cut the eggplant lengthwise into 1cm short strips. Place the strips in a container and add salt then allow to stand for 30minutes. This will remove bitter juices from the eggplant. Then rinse well with cold water and drain.
STEP 2
Cook the pasta in salty water according to pack instructions and add the eggplant when 3 minutes are remaining to cook the pasta.
STEP 3
For the pesto, place all ingredients above, except the oil in a food processor & blend until smooth, then gradually add the oil until the mixture becomes runny.
STEP 4
Add the pesto to the cooked pasta and mix well and serve immediately!
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