Mint Pesto with Penne Pasta and Eggplant
What’s in the bowl? Pasta? Eggplant? Walnuts? Yes and it all equals Mint Pesto with Penne Pasta and Eggplant!
The word pasta might send you running to our next post, not so fast! This is no ordinary pasta this #cancerhatesit pasta made with chickpea flour from our friends at Tolerant Foods! They know how to do bean based pasta right. So have not fear real food pasta is here.
An easy recipe that you can make in about 25 minutes. Full of fiber, plant protein, nut fats, and anti-oxidants. You will never feel guilty about serving pasta bowl again. Want to go Vegan with the recipe, easy just use the nondairy parmesan cheese recipe here!
Classic Italian Pesto that uses fresh mint instead of basil! A wonderful combination for the plant based eater!
- 2 medium organic eggplants
- sea salt
- 8 oz penne pasta, I use a gluten free brand
- 1/2 cup walnut halves
- 1/2 cup fresh mint
- 1/4 cup fresh parsley
- 1/2 cup fresh raw walnuts
- 3/4 cup fresh grated parmesan (vegan use non-dariy parm recipe)
- 2 garlic cloves
- 6 tbsp olive oil
- sea salt and fresh black pepper
- 1 tbps pumpkin seeds
Cut eggplant into strips about 2 inches long and 1/2 inch thick.
In a colander or bowl add a few pinches of sea salt to eggplant strips and let sit while you prepare the pesto.
For the pesto, place all ingredients in a food processor except the olive oil. Blend until smooth, then stream the olive oil in gradually until mixture thickens.
Cook the penne following the instructions on the package. At about 8 minutes add the eggplant cook for another 3-5 minutes.
Drain well and mix in in 3/4 of the pesto sauce and walnut halves. Garnish with fresh parsley, walnuts and pumpkin seeds and a dollop of pesto on top. Serve immediately.