Penne With Roasted Eggplant And Mint Pesto Recipe

A tasty pasta recipe good for weeknight dinners

Richa Gupta
Penne With Roasted Eggplant And Mint Pesto Recipe
86 ratings.

Penne With Roasted Eggplant And Mint Pesto Recipe is one of my favourites because of the creamy, earthy eggplant which tastes really fresh when combined with mint pesto. Usually we’re used to a basil pesto, but the mint pesto adds a freshness, coats the penne and the eggplant beautifully and adds a nice bite to this dish. If you have some mint pesto on hand, then this dish only takes minutes to make. Even otherwise, it's a really quick, delicious main course for weeknight dinners, or for a lunch box for school days. 

Serve the Penne With Roasted Eggplant And Mint Pesto hot, topped with shaved parmesan and a side of Spinach Salad Recipe with Boiled Eggs and Mushrooms for a weeknight dinner.

Other recipes that you can try are:

  1. Red Chilli Pesto & Roasted Tomato Spaghetti
  2. Baked Cheesy Pasta With Garlic & Crunchy Peanuts
  3. Pasta in Roasted Red Pepper Sauce

Prep in

15 M

Cooks in

15 M

Total in

30 M

Makes:

4 Servings

Ingredients

    For the Mint Pesto
  • 3/4 cup Mint Leaves (Pudina)
  • 1/2 cup Basil leaves
  • 1/4 cup Pine nuts
  • 2 tablespoons Parmesan cheese
  • 1/2 cup Olive Oil
  • Salt and Pepper , to taste
  • For the pasta
  • 1 tablespoon Olive Oil
  • 1 cup Brinjal (Baingan / Eggplant) , chopped
  • 2 cups Penne pasta
  • 1/2 cup Mint Pesto
  • Salt , to taste

How to make Penne With Roasted Eggplant And Mint Pesto Recipe

  1. To begin making the Penne With Roasted Eggplant And Mint Pesto, first prepare the pesto, by blending together mint, basil and pine nuts in a mixie jar along with a splash of water. Pulse it a couple of times, till coarse.

  2. Then, slowly drizzle in the olive oil and blend once more.

  3. Stir in salt, pepper and parmesan and blend till smooth pesto. The pesto can be stored in an airtight container in the refrigerator for up to a week.

  4. To cook the penne, bring a deep, heavy bottomed pot of water to a rolling boil. Add a splash of olive oil and a teaspoon of salt to it and drop the penne into it.

  5. Cook for 7-8 minutes on a medium heat until the penne is al-dente. Drain through a colander, drizzle some olive oil, toss and set aside until ready to use.

  6. Place a pan on the heat, add some olive oil to it and allow it to get warm. Place the sliced aubergine/eggplant in the pan and cook covered for 8-10 minutes till the eggplant is cooked through. You can take the lid off in between and flip the sliced eggplant.

  7. When the eggplant is fully cooked, take the lid off, add the penne, mint pesto and salt to it. Toss well, until the pesto coats all the penne.

  8. Serve the Penne With Roasted Eggplant And Mint Pesto hot, topped with shaved parmesan and a side of Spinach Salad Recipe with Boiled Eggs and Mushrooms for a weeknight dinner.

Richa Gupta

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Last Modified On Monday, 22 May 2017 12:02
     
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