Penne With Roasted Eggplant And Mint Pesto Recipe
A vegetarian Italian Recipes recipe with mint leaves (pudina), basil leaves, pine nuts. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making the Penne With Roasted Eggplant And Mint Pesto, first prepare the pesto, by blending together mint, basil and pine nuts in a mixie jar along with a splash of water
mint leaves (pudina)(3/4 cup)basil leaves(1/2 cup)pine nuts(1/4 cup)penne pasta(2 cups)mint pesto(1/2 cup) - 2
Pulse it a couple of times, till coarse
- 3
Then, slowly drizzle in the olive oil and blend once more
extra virgin olive oil(1/2 cup)extra virgin olive oil(1 tablespoon) - 4
Stir in salt, pepper and parmesan and blend till smooth pesto
tablespoons parmesan cheese(2)salt and pepper - to tastemint pesto(1/2 cup)salt - to taste - 5
The pesto can be stored in an airtight container in the refrigerator for up to a week
mint pesto(1/2 cup) - 6
To cook the penne, bring a deep, heavy bottomed pot of water to a rolling boil
penne pasta(2 cups) - 7
Add a splash of olive oil and a teaspoon of salt to it and drop the penne into it
extra virgin olive oil(1/2 cup)salt and pepper - to tasteextra virgin olive oil(1 tablespoon)penne pasta(2 cups)salt - to taste - 8
Cook for 7-8 minutes on a medium heat until the penne is al-dente
penne pasta(2 cups) - 9
Drain through a colander, drizzle some olive oil, toss and set aside until ready to use
extra virgin olive oil(1/2 cup)extra virgin olive oil(1 tablespoon) - 10
Place a pan on the heat, add some olive oil to it and allow it to get warm
extra virgin olive oil(1/2 cup)extra virgin olive oil(1 tablespoon) - 11
Place the sliced aubergine/eggplant in the pan and cook covered for 8-10 minutes till the eggplant is cooked through
- 12
You can take the lid off in between and flip the sliced eggplant
- 13
When the eggplant is fully cooked, take the lid off, add the penne, mint pesto and salt to it
mint leaves (pudina)(3/4 cup)salt and pepper - to tastepenne pasta(2 cups)mint pesto(1/2 cup)salt - to taste - 14
Toss well, until the pesto coats all the penne
penne pasta(2 cups)mint pesto(1/2 cup) - 15
Serve the Penne With Roasted Eggplant And Mint Pesto hot, topped with shaved parmesan and a side of Spinach Salad Recipe with Boiled Eggs and Mushrooms for a weeknight dinner
mint leaves (pudina)(3/4 cup)tablespoons parmesan cheese(2)penne pasta(2 cups)mint pesto(1/2 cup)
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Penne With Roasted Eggplant And Mint Pesto Recipe
A vegetarian Italian Recipes recipe with mint leaves (pudina), basil leaves, pine nuts. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Penne With Roasted Eggplant And Mint Pesto, first prepare the pesto, by blending together mint, basil and pine nuts in a mixie jar along with a splash of water
mint leaves (pudina)(3/4 cup)basil leaves(1/2 cup)pine nuts(1/4 cup)penne pasta(2 cups)mint pesto(1/2 cup) - 2
Pulse it a couple of times, till coarse
- 3
Then, slowly drizzle in the olive oil and blend once more
extra virgin olive oil(1/2 cup)extra virgin olive oil(1 tablespoon) - 4
Stir in salt, pepper and parmesan and blend till smooth pesto
tablespoons parmesan cheese(2)salt and pepper - to tastemint pesto(1/2 cup)salt - to taste - 5
The pesto can be stored in an airtight container in the refrigerator for up to a week
mint pesto(1/2 cup) - 6
To cook the penne, bring a deep, heavy bottomed pot of water to a rolling boil
penne pasta(2 cups) - 7
Add a splash of olive oil and a teaspoon of salt to it and drop the penne into it
extra virgin olive oil(1/2 cup)salt and pepper - to tasteextra virgin olive oil(1 tablespoon)penne pasta(2 cups)salt - to taste - 8
Cook for 7-8 minutes on a medium heat until the penne is al-dente
penne pasta(2 cups) - 9
Drain through a colander, drizzle some olive oil, toss and set aside until ready to use
extra virgin olive oil(1/2 cup)extra virgin olive oil(1 tablespoon) - 10
Place a pan on the heat, add some olive oil to it and allow it to get warm
extra virgin olive oil(1/2 cup)extra virgin olive oil(1 tablespoon) - 11
Place the sliced aubergine/eggplant in the pan and cook covered for 8-10 minutes till the eggplant is cooked through
- 12
You can take the lid off in between and flip the sliced eggplant
- 13
When the eggplant is fully cooked, take the lid off, add the penne, mint pesto and salt to it
mint leaves (pudina)(3/4 cup)salt and pepper - to tastepenne pasta(2 cups)mint pesto(1/2 cup)salt - to taste - 14
Toss well, until the pesto coats all the penne
penne pasta(2 cups)mint pesto(1/2 cup) - 15
Serve the Penne With Roasted Eggplant And Mint Pesto hot, topped with shaved parmesan and a side of Spinach Salad Recipe with Boiled Eggs and Mushrooms for a weeknight dinner
mint leaves (pudina)(3/4 cup)tablespoons parmesan cheese(2)penne pasta(2 cups)mint pesto(1/2 cup)
Rate this recipe
