Eggplant and Pesto Farfalle with Toasted Pine Nuts

Savor the flavors of this eggplant and pesto farfalle, highlighted by the nutty taste of toasted pine nuts.

Ingredients

• 1 large eggplant, diced
• 3 tablespoons olive oil
• 12 ounces farfalle pasta
• 1/2 cup basil pesto
• 1/4 cup pine nuts, toasted
• 1 lemon, juiced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the diced eggplant with 2 tablespoons of olive oil, salt, and pepper. Spread it evenly on a baking sheet.
3. Roast the eggplant in the oven for 20-25 minutes until it's tender and golden brown.
4. While the eggplant is roasting, cook the farfalle pasta in a large pot of boiling salted water until al dente. Drain and reserve 1/2 cup of the pasta water.
5. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
6. Add the roasted eggplant to the skillet and stir in the basil pesto, lemon juice, and reserved pasta water.
7. Add the cooked pasta to the skillet and toss everything together until well coated.
8. Sprinkle the toasted pine nuts and grated Parmesan cheese over the pasta.
9. Serve the pasta warm with an extra sprinkle of Parmesan, if desired.

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---