Hey Pesto! Hey Pasta!

Massive pasta craving after dance lesson… I needed carbs and I needed them quick. I started talking about aubergine and pesto in the dressing room. A mate from the lesson said: “Why don’t you roast your aubergine in the oven?” Not a bad idea.

Red Pesto Pasta with Roasted Aubergine in Lemon & Herbs Dressing (serves 2)

This recipe comes in three easy pieces:

1) make pesto in a blender or some such that can handle nuts

2) roast aubergine and make a lemon dressing for it

3) cook your pasta

And the final step is to mix it all together.


Red pesto (enough for 4 servings):

  • 1 dl walnuts
  • 2 dl sun-dried tomatoes, diced
  • 1/2 dl grated pecorino cheese, mixed in after blending
  • 2 cloves of garlic, crushed
  • some oil from the sun-dried tomato jar


Roasted aubergine: half of an aubergine, diced + olive oil, salt, black pepper IMG_4502

30 minutes in the oven, at 175 degrees Celsius. After the aubergine has roasted, mix the dressing, which you then coat the aubergine in.


Lemon dressing:

  • juice of half a lemon
  • zest of 1 lemon
  • olive oil
  • chopped parsley
  • chopped mint

+ spaghetti, al dente, which you coat in the red pesto


Enjoyed with a glass of New Zealand pinot noir.


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