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Recipes >> Pasta and Noodles Recipes > Penne Pasta with Eggplant and Mint Pesto

Penne Pasta with Eggplant and Mint Pesto

Penne Pasta with Eggplant and Mint Pesto
Prep Time
30 Mins
Cook Time

20-30 Mins
Serves

4-6
Cut the eggplant lengthwise itno 1 cm 1/2 inch slices Cut the slices again crosswise to give short stirps.
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Source:  khanaPakana.com
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Ingredients

  • Eggplant 2 large
  • Salt To taste
  • Penne 1 lb
  • Walnut halves 2 oz
  • For the Pesto:
  • Fresh Mint 1 oz
  • Flat Leaf Parsley 1/2 oz
  • Walnuts 1 1/2 oz
  • Parmesan Cheese
  • Grated
  • Garlic Cloves 2
  • Olive Oil 6 tbsp
  • salt & freshly black (ground)
  • Pepper

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Cooking Directions

  1. Cut the eggplant lengthwise itno 1 cm 1/2 inch slices.

  2. Cut the slices again crosswise to give short stirps.

  3. Layer the strips in a colander with salt and leave to stand for 30 minutes over a plate to catch any juices.

  4. Rinse well in cool water and drain.

  5. Place all the pesto ingredients except the oil in a blender or food processor, blend until smooth then gradually add the oil in a thin stream until the mixture comes together.

  6. Season to taste.

  7. Cook the penne following the instructions on the side of the package for about 8 minutes or until nearly cooked.

  8. Add the eggplant and cook for a further 3 minutes.

  9. Drian well and mix in the mint pesto and walnut halves.

  10. Serve immediately.

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