Penne With Roasted Eggplant And Mint Pesto Recipe
A vegetarian Italian Recipes recipe with mint leaves (pudina), basil leaves, pine nuts. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 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
mint leaves (pudina)(3/4 cup)basil leaves(1/2 cup)pine nuts(1/4 cup)penne pasta(2 cups)mint pesto(1/2 cup) - 2
Pulse it a couple of times, till coarse
- 3
Then, slowly drizzle in the olive oil and blend once more
extra virgin olive oil(1/2 cup)extra virgin olive oil(1 tablespoon) - 4
Stir in salt, pepper and parmesan and blend till smooth pesto
tablespoons parmesan cheese(2)salt and pepper - to tastemint pesto(1/2 cup)salt - to taste - 5
The pesto can be stored in an airtight container in the refrigerator for up to a week
mint pesto(1/2 cup) - 6
To cook the penne, bring a deep, heavy bottomed pot of water to a rolling boil
penne pasta(2 cups) - 7
Add a splash of olive oil and a teaspoon of salt to it and drop the penne into it
extra virgin olive oil(1/2 cup)salt and pepper - to tasteextra virgin olive oil(1 tablespoon)penne pasta(2 cups)salt - to taste - 8
Cook for 7-8 minutes on a medium heat until the penne is al-dente
penne pasta(2 cups) - 9
Drain through a colander, drizzle some olive oil, toss and set aside until ready to use
extra virgin olive oil(1/2 cup)extra virgin olive oil(1 tablespoon) - 10
Place a pan on the heat, add some olive oil to it and allow it to get warm
extra virgin olive oil(1/2 cup)extra virgin olive oil(1 tablespoon) - 11
Place the sliced aubergine/eggplant in the pan and cook covered for 8-10 minutes till the eggplant is cooked through
- 12
You can take the lid off in between and flip the sliced eggplant
- 13
When the eggplant is fully cooked, take the lid off, add the penne, mint pesto and salt to it
mint leaves (pudina)(3/4 cup)salt and pepper - to tastepenne pasta(2 cups)mint pesto(1/2 cup)salt - to taste - 14
Toss well, until the pesto coats all the penne
penne pasta(2 cups)mint pesto(1/2 cup) - 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
mint leaves (pudina)(3/4 cup)tablespoons parmesan cheese(2)penne pasta(2 cups)mint pesto(1/2 cup)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Penne With Roasted Eggplant And Mint Pesto Recipe
A vegetarian Italian Recipes recipe with mint leaves (pudina), basil leaves, pine nuts. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
15 steps- 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
mint leaves (pudina)(3/4 cup)basil leaves(1/2 cup)pine nuts(1/4 cup)penne pasta(2 cups)mint pesto(1/2 cup) - 2
Pulse it a couple of times, till coarse
- 3
Then, slowly drizzle in the olive oil and blend once more
extra virgin olive oil(1/2 cup)extra virgin olive oil(1 tablespoon) - 4
Stir in salt, pepper and parmesan and blend till smooth pesto
tablespoons parmesan cheese(2)salt and pepper - to tastemint pesto(1/2 cup)salt - to taste - 5
The pesto can be stored in an airtight container in the refrigerator for up to a week
mint pesto(1/2 cup) - 6
To cook the penne, bring a deep, heavy bottomed pot of water to a rolling boil
penne pasta(2 cups) - 7
Add a splash of olive oil and a teaspoon of salt to it and drop the penne into it
extra virgin olive oil(1/2 cup)salt and pepper - to tasteextra virgin olive oil(1 tablespoon)penne pasta(2 cups)salt - to taste - 8
Cook for 7-8 minutes on a medium heat until the penne is al-dente
penne pasta(2 cups) - 9
Drain through a colander, drizzle some olive oil, toss and set aside until ready to use
extra virgin olive oil(1/2 cup)extra virgin olive oil(1 tablespoon) - 10
Place a pan on the heat, add some olive oil to it and allow it to get warm
extra virgin olive oil(1/2 cup)extra virgin olive oil(1 tablespoon) - 11
Place the sliced aubergine/eggplant in the pan and cook covered for 8-10 minutes till the eggplant is cooked through
- 12
You can take the lid off in between and flip the sliced eggplant
- 13
When the eggplant is fully cooked, take the lid off, add the penne, mint pesto and salt to it
mint leaves (pudina)(3/4 cup)salt and pepper - to tastepenne pasta(2 cups)mint pesto(1/2 cup)salt - to taste - 14
Toss well, until the pesto coats all the penne
penne pasta(2 cups)mint pesto(1/2 cup) - 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
mint leaves (pudina)(3/4 cup)tablespoons parmesan cheese(2)penne pasta(2 cups)mint pesto(1/2 cup)
Rate this recipe
You might also like · Italian Recipes
Baked Penne Pasta With Roasted Peppers In Marinara Sauce Recipe
⏱️ 35 min
Cheesy Bruschetta With Capsicum And Tomatoes Recipe
⏱️ 50 min
Focaccia Bread with Sweet Onion and Capers Recipe
⏱️ 150 min
Spinach And Feta Cheese Rotolo Recipe
⏱️ 55 min
Italian Open Toast Recipe With Grilled Ham, Cheese & Olives
⏱️ 40 min
Spaghetti With Broccoli And Smoked Almonds Recipe
⏱️ 15 min