Eggplant pesto pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the eggplants, pinch them with a fork and add them to a baking tray previously lined with parchment paper. Bake for about 45 mins (220C/430F).

Step 2

Add the flesh of the eggplants, almonds, grated cheese, lemon zest, garlic, salt, pepper, and extra virgin olive oil in a blender and blend it until creamy.

Step 3

In the meantime, boil your pasta in some salted water, drain and mix it with your eggplant pesto, add some pasta water and chopped parsley and you're done!