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Pasta with eggplant pesto is that first course that always turns out well, everyone likes it and it's very simple to make. A recipe that immediately makes you want summer, dinners with friends and chilled wine! It is precisely in the summer that the aubergines give their best, they are no longer bitter and no longer pinch in an annoying way. Obviously, given that they are always available at the supermarket, at any time of the year it will be possible to make the recipe for pasta with aubergine pesto even when you simply feel like it.
Being a pesto we find in this preparation all the main ingredients that characterize it: in this case there are almonds, basil, Parmesan, garlic and oil.
Just on the oil I would like to invite you to be careful: try to use an excellent quality EVO oil, in this way all the flavors of the ingredients will be enhanced.
The result you will obtain will be a delicious cream with which it will be very easy to season the pasta.
I used half sleeves, but I assure you that this sauce goes well with any pasta shape.
But I go even further! Did you know that this cream also looks great on croutons? Try it and you will prove me right!
► Ingredients to prepare the eggplant pesto pasta:
Half sleeves 400 g
Aubergines 1 kg
Almonds 40 g
Parmesan cheese 30 g
Basil 1 sprig
Garlic 0.5 cloves
EVO oil 80 g
Salt to taste
To serve
Parmesan Reggiano to taste
Basil to taste
Black pepper to taste
The recipe on the site: www.casapappagallo.it/ricette...
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Негізгі бет Тәжірибелік нұсқаулар және стиль Pasta with eggplant pesto
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