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Eggplant Pasta with Pesto
- 1/2 pound fusilli pasta, cooked
- 2-3 cups eggplant, diced
- 1 tablespoon olive oil
- 1/2 cup basil walnut pesto (see basil pesto recipe on this site)
Sauté the eggplant in olive oil until tender (about 10 minutes).
Combine cooked pasta, eggplant and pesto. Serve hot.
Using the spiralled fusilli with their augmented exposed surface allows the pesto to thoroughly coat all he groves of the spirals, making for incredible explosions of flavor with every bite.
Submitted by Philippe Waterinckx, Tucson CSA