Trenette with Eggplant and Basil Pesto

Directions

Pesto

1In a blender of food processor, pulse the basil, pine nuts, garlic, salt and pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season to taste with additional salt and pepper. Set aside.

Pasta

1Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

2Drain and reserve about 1 cup of the pasta water.

3Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan cheese. Toss until coated.

4In a large, nonstick skillet, heat the oil over medium-high heat.

5Add the eggplant and season with salt and pepper to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes.

6Remove the pan from the heat and cool slightly.

7Add the pesto and toss until the eggplant is coated.

8Add the eggplant mixture to the serving bowl with the pasta and toss until all the ingredients are coated.

9Thin out the sauce with a little pasta water if needed.

10Season with salt and pepper to taste.

11Sprinkle with additional Parmesan cheese.