Durum wheat trenetta pasta is handmade noodles, it may contain black pepper, suitable for tender spring sauces. In a classic combination of trenett and ligurian sauce pesto there is something from primavera when the presence of fresh greens is already rushing the appearance of a large number of vegetables on the table to cover the lack of vitamins. The dish comes out very light and no opportunities for them to get enough. But if you cook this dish a little later, to catch large fruits from the garden, then you can collect the harvest of such a wonderful vegetable as eggplant. Trenetta pasta with eggplant balances the dish and gives you the opportunity to taste который невозможно забыть. 
Time:45 minutes Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pasta Trenetta
- 450 gr trenetta (or other pasta, short ones are good varieties)
- 2 servings of 1/2 tbsp. (50 gr.) Grated parmesan
- 1/4 Art. olive oil
- 500 – 600 gr. eggplant or zucchini, cut into cubes of 1.5 cm.
Pesto
- 2 tbsp. fresh green basil leaves
- 1/4 Art. roasted pine nuts (see cook’s notes)
- 1 clove of garlic
- 1/2 tsp salt and some more for seasoning
- 1/4 tsp ground black pepper and some more pepper for seasonings
- 2/3 Art. olive oil
- 1/2 tbsp. (about 50 gr.) grated parmesan
Recipes with similar ingredients: egg noodles, pesto sauce, eggplant, zucchini, parmesan cheese, pine nuts, basil
Recipe preparation:
- Pesto sauce: mix in a blender or food processor basil, pine nuts, garlic, 1/2 tsp salt and 1/4 tsp pepper. Without turning off the blender, add olive oil gradually until the mixture will not become uniform and thick. Pour in cheese and gently mix. Season with salt and pepper to taste. Set aside side.
- Pasta: boil a large pot of water, salting it. Pour the pasta and cook until soft, but do not boil too strong. Stir occasionally, cook for 8-10 minutes. Drain the water about 1 tbsp. Leave the pasta water in a separate cup. Put the pasta in a deep serving dish and sprinkle 1/2 tbsp. Parmesan Shake lightly to distribute the cheese.
- In a large non-stick pan, heat the oil over moderate to high heat. Put eggplant in a pan, season salt and pepper to taste. Cook, stirring constantly, until golden eggplant, about 8 minutes. Remove the pan from fire and let cool slightly. Add pesto sauce and shake, so that it evenly covers the pieces of eggplant.
- Add the eggplant and pesto mixture to the paste, so that cover it completely with sauce. If necessary, the sauce can be diluted pasta water. Salt and pepper to taste. Sprinkle with the remaining cheese and serve. You can read a note on how make homemade pasta. This dish is compatible with white wine. Шабли.Кулинарный советЧтобыfry pine nuts, lay them on a baking sheet in one layer. Place in an oven preheated to 180 ° C on 5-6 minutes. Cool well before further use.
