Potato maccheroni with basil pesto and eggplants
- Potato maccheroni: 400 g
- Eggplant: 1
- Basil: 50 g
- Pine nuts: 15 g
- Grated parmesan cheese: 50 g
- Garlic clove: 1
- Extra-virgin olive oil: 60 ml
- Salt and pepper: to taste
How to make basil pesto:
Combine the basil and all the other ingredients (except the maccheroni and eggplant) in a food processor.
Pulse at lowest speed so that the mixture won’t worm up and brown. Pour some more oil in case that happens.
You can refrigerate pesto up to 3 days, covering its surface with a thin layer of olive oil. Alternatively, you can freeze it in small portions.
Procedimento per gli gnocchi:
Dice the eggplant, place in a colander, season with salt and let stand, about one hour.
Rinse the dices, pat dry with paper towel and fry with a little bit of olive oil. Set aside.
Cook your potato maccheroni in a skillet with 100 ml of water for 2 minutes.
Combine in a skillet with the basil pesto; add the eggplant ices and stir, about 1 minute.
Top with basil leaves and serve.
Thanks to Angela