Ariso Recipes
Minty Eggplant Penne Delight
Last update date: February 24, 2012
Relish in the culinary masterpiece that is Minty Eggplant Penne Delight. This dish is an aromatic journey that tantalizes the senses, featuring Fresh Mint Leaves, Basil Leaves. Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.30 minutes.
Italian
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Ingredients
2
How To Cook?
1
To create the minty eggplant penne delight, start by preparing the pesto. in a blender, combine fresh mint leaves, basil leaves, and pine nuts. add a splash of water and pulse a few times until the mixture becomes coarse.
2
Gradually drizzle in the olive oil while blending. continue to blend until the pesto becomes smooth. season with salt, pepper, and add parmesan cheese. blend again until the pesto reaches a creamy consistency. the pesto can be stored in an airtight container in the refrigerator for up to a week.
3
To cook the penne pasta, bring a large pot of water to a rolling boil. add a splash of olive oil and a teaspoon of salt to the boiling water. add the penne pasta and cook for approximately 7-8 minutes, or until it reaches al-dente texture. drain the cooked pasta using a colander, drizzle with some olive oil, toss gently, and set it aside until ready to use.
4
Heat a pan, add a tablespoon of olive oil, and let it warm up. place the sliced eggplant (aubergine) in the pan and cook it covered for about 8-10 minutes, ensuring the eggplant is cooked through. you can occasionally remove the lid and flip the eggplant slices.
5
Once the eggplant is fully cooked, remove the lid, and add the cooked penne pasta, mint and basil pesto, and salt to the pan. toss everything together thoroughly, ensuring the pesto evenly coats the penne pasta.
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