FOOD LIGURIA 1

LIGURIA

VERNAZZA

Trenette with Eggplant and Pesto Sauce -Trenette con le Melanzane

Ingredients:

• 1 1/4 pounds (600 g) trenette (again, whole wheat will be very good) or Linguini
• 5 smallish eggplants
• 6 tablespoons pesto sauce (see link below)
• Grated Parmigiano Reggiano for dusting
• Salt

Preparation:

Peel and dice the eggplant, and set them to boil in a pot of salted water and cook until almost done, 7-8 minutes. Add the pasta (trenette cook in 3-5 minutes -- if you're using spaghetti instead, which take 10-12 minutes, add them to the water that much sooner), and when it is still slightly al dente transfer the mixture to a bowl. Stir in the pesto, which you will have diluted with a tablespoon or two of pasta water, dust with the grated Parmigianino, and serve.

Fresh Basil Pesto Recipe

• Prep time: 10 minutes

Ingredients

2 cups fresh basil leaves, packed

      1/2 cup freshly grated Parmesan-Reggiano  or Romano cheese

1/2 cup extra virgin olive oil

      1/3 cup pine nuts or walnuts (optional)

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.

Like your Pesto a little creamier? Add ½-cup heavy whipping cream in your food processor or blender