Penne With Roasted Eggplant And Mint Pesto Recipe

Step 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

Step 2: Pulse it a couple of times, till coarse

Step 3: Then, slowly drizzle in the olive oil and blend once more

Step 4: Stir in salt, pepper and parmesan and blend till smooth pesto

Step 5: The pesto can be stored in an airtight container in the refrigerator for up to a week

Step 6: To cook the penne, bring a deep, heavy bottomed pot of water to a rolling boil

Step 7: Add a splash of olive oil and a teaspoon of salt to it and drop the penne into it

Step 8: Cook for 7-8 minutes on a medium heat until the penne is al-dente

Step 9: Drain through a colander, drizzle some olive oil, toss and set aside until ready to use

Step 10: Place a pan on the heat, add some olive oil to it and allow it to get warm

Step 11: Place the sliced aubergine/eggplant in the pan and cook covered for 8-10 minutes till the eggplant is cooked through

Step 12: You can take the lid off in between and flip the sliced eggplant

Step 13: When the eggplant is fully cooked, take the lid off, add the penne, mint pesto and salt to it

Step 14: Toss well, until the pesto coats all the penne

Step 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