Renew the Menu: Basil Walnut Pesto and Eggplant Pasta

If you had a chance to read my post from weekend you will know I recently pillaged a huge haul of beautiful homegrown vegetables from a friend's garden. One of the dishes I made was Basil Walnut pesto and Eggplant Pasta. A really quick and easy family dinner. Give it a go!

Basil Walnut Pesto and Eggplant Pasta

Serves 4

Ingredients

400g pasta (I think penne or similar is the best for this dish)
2 cups of basil leaves
1/2 cup walnuts, chopped
1-2 garlic cloves, crushed
1/4 cup parmesan cheese, grated
1/3 cup olive oil
1/2 a large eggplant, diced
Salt
Pepper
Extra olive oil

Eggplant in-situ!

Method

1. Place basil leaves, walnuts, garlic and parmesan into a small food processor
2. Drizzle olive oil into processor until you have a good consistency
3. Season with salt and pepper to taste
4. Boil water, add good pinch of salt and cook pasta until al dente
5. Whilst pasta is cooking, dice eggplant.  In a saucepan heat 1 tbsp olive oil, sweat eggplant for 5 minutes, place lid on saucepan cook until soft but not mushy. Make sure to stir eggplant occasionally.
6. Once pasta is cooked, drain and stir in pesto. Add eggplant. Serve with extra parmesan.

Thanks to Flick from Strawberry Jam Sandwiches for requesting the recipe!

As usual linking up with Little Wolff for Meatless Monday