Mediterranean Pasta with Genovese Pesto

Name: Mediterranean Pasta with Genovese Pesto
Total time: 2400 s
Yield: Serves 1 serving
Ingredients: 4 1/2 oz penne pasta (130 g); 6 cherry tomatoes; 2/3 cup diced bell pepper (about 3.5 oz / 100 g); 1 cup diced eggplant (about 5.5 oz / 160 g); 1 tablespoon Genovese pesto; Fresh basil; 1 garlic clove; Extra virgin olive oil; Iodized salt; Black pepper

Saverio Costantini @saverio

Bologna

Antioxidants, fiber, vitamin B. 790 kcal, 26.03 g fat, 118.19 g carbohydrates, 21.56 g protein.

Saverio Costantini @saverio

Bologna

Antioxidants, fiber, vitamin B. 790 kcal, 26.03 g fat, 118.19 g carbohydrates, 21.56 g protein.

Saved

Ingredients

40 minutes

Serves 1 serving

4 1/2 ozpenne pasta (130 g)
6cherry tomatoes
2/3 cupdiced bell pepper (about 3.5 oz / 100 g)
1 cupdiced eggplant (about 5.5 oz / 160 g)
1 tablespoonGenovese pesto
Fresh basil
1garlic clove
Extra virgin olive oil
Iodized salt
Black pepper

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Steps

40 minutes

1

Wash the cherry tomatoes, cut them into pieces, and add them to a skillet with hot olive oil and minced garlic. Stir, then add the eggplant and bell pepper. Cook for 10 minutes, seasoning with salt and pepper.
2

Meanwhile, cook the pasta in boiling water, then drain it while still al dente. Add the pasta to the skillet and sauté briefly.
3

Finish with the pesto, torn basil leaves, and freshly ground black pepper. Gently toss and serve.