Filter
Reset
Sort ByRelevance
Aldana
Spaghetti with eggplant and pesto
Spaghetti with green pesto, eggplant and pine nuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the spaghetti according to the instructions on the package. Clean the aubergines and cut into small pieces. Slice the onion.
-
Heat the oil in a large frying pan (or wok) and fry the onion and aubergine 6 min., Scoop regularly.
-
Meanwhile roast the pine nuts over medium heat in a dry frying pan until lightly browned. Let cool on a plate.
-
Mix the spaghetti with the aubergine onion mixture and the pesto. Warm for another 2 minutes. Sprinkle the pine nuts over it.
-
Season with pepper and salt. Divide the spaghetti over the plates.
Blogs that might be interesting
-
30 minMain dishmedium sized egg, onion, traditional olive oil, risotto rice, hot beef broth from tablet, frozen spinach à la crème, lightly salted smoked meat, grated Parmesan cheese,Spinach risotto -
15 minMain dishfarfalle, zucchini, grated beetroot, carrot julienne, Castello blue bluefin cheese, fresh basil, salad dressing blue cheese, fresh raspberries, salad pine nuts,pasta salad with raspberries and bluefin cheese -
15 minMain dishmie, wok oil, chicken breast, wokasperges white and green, Red pepper, sweet and sour wok sauce, bunch onion,mie with sweet-and-sour chicken and asparagus -
40 minMain dishcrumbly potatoes, pumpkin in slices, celeriac, curry powder, paprika, white and chestnut mushrooms, oregano, butter,stew of squash and mushrooms from edwin florès
Nutrition
775Calories
Sodium23% DV540mg
Fat57% DV37g
Protein40% DV20g
Carbs29% DV87g
Fiber32% DV8g
Loved it