Pasta with Eggplant Pesto

Ingredients

  • Bucatini (1 lb.)

  • Eggplant (~1 lb.)

  • Basil (1/4-1/3 cup)

  • Flat Italian Parsley (1/4 cup)

  • Fresh Oregano (1 tbsp.)

  • Walnuts (3/4 cup chopped)

  • Garlic (2-3 cloves)

  • Tomatoes (1 tomato diced)

  • Parmesan Reggiano (1/4-1/3 cup grated)

  • Pepper

  • Salt

  • Vito and Joe’s Olive Oil

How to Prepare

  1. Preheat your oven to 400°F.

  2. Start heating your salted water in a pot until it reaches a rapid boil.

  3. Cut your eggplant in half then cut the top off each side.

  4. Place your 2 halves of eggplant on a baking sheet on the middle rack of the oven for 25 minutes.

  5. In a cast iron pan toast your walnuts.

  6. Remove the leaves of oregano from the stem (1 tbsp.).

  7. Gather your 1/3 cup of basil leaves and set them aside with the oregano.

  8. Run a knife across your parsley until you have your 1/4 cup. Go through and pull your stems out.

  9. Peel your garlic.

  10. Grate your parmesan cheese.

  11. Dice your tomato and set them aside in a measuring cup. This allows the moisture to work it’s way out so you can grab the tomatoes on top that aren’t moist.

  12. Once the water reaches a boil, add your bucatini. Then stir.

  13. In a food processor combine the garlic, 1/4 tsp. of salt, and 1 tsp. of freshly ground black pepper. Then pulse.

  14. Add your walnuts to the food processor, then pulse.

  15. Remove the flesh of the eggplant from the skin. Use a spoon to add the flesh into the food processor. Then pulse.

  16. Add the parsley, basil, and oregano into the processor then pulse for 30-40 seconds. While doing then scrape the sides down once or twice.

  17. Add your cheese and then pulse for 30 seconds. Then add 2-3 tbsp. of olive oil and pulse again for 15 seconds.

  18. When the pasta is cooked to al dente take it out of the water and place it into your dish that has 1-1.5 tbsp. of olive oil at the bottom. Then stir.

  19. Add ~2/3 of your pesto to the pasta and gently stir the pasta with your tongs.

  20. Add your tomatoes around the outside at a garnish then grate some parmesan over the top of the dish. Finish the dish off with a little more parsley.

  21. Enjoy!