Pasta With Egglplant, Walnut Pesto, And Ciliegine – a delicious recipe with Italian eggplants, garlic, extra virgen olive oil, salt, pasta, walnuts. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 400. In a large baking dish, spread eggplant with garlic cloves in a single layer. Drizzle with 2 T olive oil or until you can evenly coat the cubes by tossing. Sprinkle with salt and pepper. Bake until eggplant is tender, 15-20 minutes.
2
Meanwhile, cook pasta according to package directions.
3
Roughly chop walnuts and set aside in a small bowl. Finely chop basil and add to bowl with remaining 2 T olive oil.
4
When eggplant is tender, remove garlic cloves and peel. Roughly chop garlic and add to walnuts and basil.
5
In a serving bowl (or you can use the pot you used to cook the pasta), toss together the eggplant, pasta, walnut-basil sauce, and ciliegine. Season with salt & pepper. Serve warm or at room temperature.
571
kcal
Calories
21
g
Fat
82
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Italian eggplants, in 1 inch cubes, 4 large garlic cloves (unpeeled!), 4 tablespoons extra virgen olive oil, salt & pepper, and more.
Yes, Pasta With Egglplant, Walnut Pesto, And Ciliegine falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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