Eggplant and basil pesto busiati
Ingredients
Serves 4
- 400 g of pasta busiati
- 2 aubergines
- 1/4 cup basil
- 3/4 cup olive oil extra virgin Planeta
- 100 g of pecorino cheese
- 100 g almonds
- 50 g anchovy fillets
- Salt and pepper to taste
- Chili to taste
- 1 clove garlic
Preparation
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Preheat oven to 350°F and cook whole eggplants for 30 to 40 minutes.
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Slice open cooked eggplants and scoop out the flesh. Leave to cool.
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Mix basil with olive oil, pecorino cheese, anchovies, garlic, almonds and pepper.
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Add this pesto to roughly chopped eggplant.
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Cook pasta.
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Spoon eggplant sauce over pasta and serve immediately.
