Smokey Red Pepper & Eggplant Pesto Pasta
An easy and tasty recipe using some leftover veggies from the BBQ. A delicious, smokey red pepper and eggplant pesto pasta.
- 500 g/17.6 oz spaghetti gluten-free
- 1 medium eggplant roasted
- 6 large red sweet Palermo peppers roasted
- 6 sundried tomatoes
- 75 g/2.6 oz walnuts
- 100 g/3.5 oz Kefalotyri or parmesan
- 2 cloves garlic
- 2 tablespoon olive oil extra virgin
- 1 teaspoon smoked paprika powder
- 1 tablespoon balsamic vinegar
- ¼ teaspoon black pepper freshly ground
- 10 g/0.35 oz basil leaves
- ¼ teaspoon sea salt optional
Boil the pasta according to the package instructions.
Place all ingredients in a food processor and mix until incorporated.
Drain the pasta (but keep 1 cup of water) and drizzle with some olive oil.
Add the sauce to the pasta pot and let it simmer at low heat, until it's warm. Use as much of the kept pasta water to make the sauce as thick or thin as you want.
Put the pasta back in the pot and mix it with the sauce.
Serve with toppings of choice.
Use some of the eggplant and pepper juices to make the sauce thinner and tastier.
You can always use a pestle and mortar to make the pesto sauce but it takes longer.
Store the sauce, using an airtight container in the fridge for up to 4 days.
Freeze the sauce, in an airtight container, for up to 2 months. Thaw it and use a non-stick pan with some water (preferably from the pasta) to cook the sauce.
Store the pasta dish, in an airtight container in the fridge for up to 4 days.
Serve plain or topped with extra sun-dried tomatoes, basil leaves, walnuts, cheese, olives, etc.