Pasta - Pistachio pesto, mortadella, eggplants and dried tomatoes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the eggplants in small cubes and fry them. When the eggplants are ready, add some salt and keep aside.

Step 2

Prepare the pasta. Cook it in salty boiling water as long as indicated on the box. For this dish, it might be better to choose a short type of pasta.

Step 3

Slice the mortadella thin or in small cubes depending on what you have.

Step 4

A few minutes before the pasta is ready, warm up the pesto in a pan. Keep the heat low.

Step 5

When the pasta is cooked, strain it and ease it down in the pesto along with the dried tomatoes, eggplants and mortadella for 2 minutes. If the pasta looks too dry, add a spoon of the water you used to boil the pasta. Serve with some grated parmesan on top.