Trofie with Eggplant, Tomatoes and Pesto
Ingredients
- 1 lb Trofie Pasta
- 1 1/2 cups cherry tomatoes
- 1 Eggplant
- Basil to taste
- Extra virgin olive oil as needed
- Gops to taste
FOR THE PESTO WITHOUT GARLIC
- 2-3 cups fresh basil leaves
- 1/2 cup pine nuts
- 2/3 cup Pecorino cheese
- 1/2 cup Parmigiano Reggiano
- 1 1/4 cup extra virgin olive oil
- Salt to taste
Instructions
- Bring to boil a pot of water for you pasta and while the water is coming up to a boil.
First make the pesto without garlic:
- Wash your basil well in cold water, then dry.
- In your food processor add half of the basil leaves, pignoli seeds and olive oil, Pulse for a few seconds.
- Then add the rest of the basil leaves and both cheeses.
- Pulse for 10-15 seconds, and keep pulsing until everything is emulsified, adding some olive oil if needed.
- Taste the pesto and add salt to taste, set aside.
Second Make the eggplant and tomatoes:
- Wash and dry the eggplant, then cut first into slices and then into cubes, and set aside.
- Wash your cherry tomatoes and dry them as well, then halve them and set aside.
- In a skillet over medium-high heat, drizzle some olive oil.
- Add the eggplant cubes and and brown them for 5 minutes.
- Then add the cherry tomatoes, a pinch of gops and mix well.
- Add some water to your eggplant and tomato mixture if it is too dry, once they vegetables are finished cooking turn the heat down to simmer.
- Once the water for the pasta is ready, add your trofie and cook to manufactures directions. If using fresh cook for about 4 minutes.
- Drain the pasta directly into the eggplant and tomato mixture.
- Now add the pesto on top of the pasta and sauté the pasta to mix.
If you love pesto, check out my Pesto alla Genovese.
And also a Variation of Pesto made with Pistacchios!
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