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
-
35 minMain dishself-raising flour, full yogurt, salt, dried oregano, zucchini, Mozzarella, Parmigiano Reggiano, Red pepper, pasta sauce basic capers and oregano, salami, arugula,mini pizzas with mozzarella and salami and zucchini and red pepper -
30 minMain dishSesame seed, miehoen, fresh ginger, Red pepper, sunflower oil, garlic, winter carrot, Red onions, soy sauce, shiitake, tuna steak, coriander,stir-fried miehoen with tuna -
15 minMain dishwhite quick-cooking rice, onion, tomato, codfish, traditional olive oil, gorgonzola,fish platter with cod and gorgonzola -
40 minMain dishstew vegetables, crumbly potato, lemon, fresh parsley, garlic, tilapia fillet, butter, liquid baking product, leeks, cumin powder (djinten), honey,stew with leeks and fried fish
Nutrition
775Calories
Sodium23% DV540mg
Fat57% DV37g
Protein40% DV20g
Carbs29% DV87g
Fiber32% DV8g
Loved it