Friday, June 26, 2009
Eggplant Penne with Mint Pesto
I have a wonderful way for you to use your mint and also surprise your taste buds. Instead of the traditional basil pesto, this recipe uses mint pesto. What a great summer treat for the senses.
Although not as low in fat and cholesterol as some recipes, this is still considered a light dish.
2 large eggplants
pinch of sea salt
5 cups of penne pasta
1/2 c. walnut halves
1 cup fresh mint
1/2 c flat leaf parsley
1/2 c walnuts
1/2 c Parmesan cheese, finely grated
2 garlic cloves
3 T. olive oil
sea salt and fresh ground pepper
Cut the eggplants lengthwise into 1/2 in. slices.
Cut the slices again crosswise to make short strips.
Layer the strips in a colander with salt and leave to stand for 30 minutes over a plate to catch any juices. Rinse well in cool water and drain.
For the pesto, place all ingredients, except oil, in a food processor or blender and blend until smooth, then gradually add the oil in a thin stream until the mixture is well blended. Season to taste.
Bring a saucepan of water to a boil and add pasta; after 8 minutes add the eggplant and cook for 3 minutes more or until pasta is done to al dente.
Drain well and mix in half of the mint pesto and walnut halves. Serve with remaining pesto and walnut halves on top.
YIELD: 4 servings
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories