By Angelo Coassin (Cooking with Bello) 🍝
EGGPLANT PESTO PASTA
7 steps
Prep:10minCook:45min
Updated at: Thu, 17 Aug 2023 12:06:24 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
36
High
Nutrition per serving
Calories629.9 kcal (31%)
Total Fat24.4 g (35%)
Carbs84.7 g (33%)
Sugars10.6 g (12%)
Protein21 g (42%)
Sodium329.1 mg (16%)
Fiber11.6 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Wash your eggplants, pinch them with a fork, then add them to a baking tray previously lined with parchment paper.
Step 2
Bake for about 45 mins (220C/430F).
Step 3
Let your eggplants cook down, then cut them in half and scoop out the flash.
Step 4
In a food processor, add the flesh of your eggplants, almonds, grated cheese, lemon zest, garlic, salt, pepper and extra virgin olive oil.
Step 5
Mix everything until creamy.
Step 6
In the meantime, boil your pasta in some salted water, drain and mix it with your eggplant pesto, adding some pasta water and chopped parsley to make it super sexy!
Step 7
Buon appetito!
Notes
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Easy
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