Pasta with aubergine and red pepper pesto

Pasta with aubergine and red pepper pesto

Ingredients

serves 2
  • •180g pasta
  • •1 aubergine, chopped
  • •1 tbsp olive oil
  • •150g cherry tomatoes
  • •4 tbsp roasted red pepper pesto (see recipe)
  • •A few fresh basil leaves

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a baking tray. Add the aubergine, brush with 1 tbsp olive oil and roast for 15 minutes. Add the tomatoes and roast for another 5 minutes.
  2. 2. Make the roasted red pepper pesto.
  3. 3. Cook the pasta.
  4. 4. Toss together the pasta, pesto, aubergine, tomatoes and basil in the pan until coated. Stir until heated through. Serve with a garnish of basil leaves.
Baker Beanie Author

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