How to make pasta with aubergine pesto
The process is extremely easy especially if you watch the video recipe here!
Pasta with aubergine pesto
You’ve probably never tried a quick and easy aubergine pesto. Grandma prepares it with the air fryer and the blender in order to quickly cook the aubergines and blend everything to obtain the pesto.
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hand blender
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air fryer
- 1 kg of aubergines
- 360 gr of pasta wholemeal tagliatelle
- 40 gr of almonds
- 30 gr of parmesan cheese
- 60 ml of oil
- Basil leaves
- Half a clove of garlic
- salt
PROCEDURE: HOW TO COOK PASTA WITH AUBERGINE PESTO
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First, pierce the aubergines with the tines of a fork and make an incision on the top to cook them in the air fryer and put a pinch of salt and a drop of oil in the cut.
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We cook the aubergines at 200 degrees for 25-30 minutes in an air fryer. We remove the softened pulp and at this point you can also boil the pasta water.
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We put the cooled pulp in a jug and add the almonds, basil, half a clove of garlic, parmesan, oil and salt. Blend everything with the blender. Throw away the pasta and put the aubergine pesto in the pan with a little cooking water. Drain the pasta al dente, 3-4 minutes before what is indicated on the package of pasta. Mix for 3-4 minutes
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We put the cooled pulp in a jug and add the almonds, basil, half a clove of garlic, parmesan, oil and salt. Blend everything with the blender.
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Throw away the pasta and put the aubergine pesto in the pan with a little cooking water. Drain the pasta al dente, 3-4 minutes before what is indicated on the package of pasta. Mix for 3-4 minutes
Pasta with aubergine pesto is one of those extremely easy and quick recipes that everyone can prepare in a short time and cook a healthy and tasty first course, without frying! This recipe from my grandmother from Cucina Geek is even faster if you cook the aubergines in the air fryer.
INGREDIENTS FOR 4 PEOPLE – PASTA WITH AUBERGINE PESTO
- 1 kg of aubergines
- 360 g of pasta (wholemeal tagliatelle)
- 40 g of almonds
- 30 g of Parmigiano Reggiano
- 60 ml of oil
- Basil leaves
- Half a clove of garlic
- salt