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Now coming to today’s post. Of course by now all of you know that we are big pasta eaters and I am always looking out for recipes to make pasta interesting. This recipe is adapted from Giada of FoodNetwork. I have seen Giada’s cooking in food network and oh boy she uses a lot of fatty stuff. I can only see her cooking, but can never get myself to float in so much butter and cheese. So this recipe has been adapted to suit my cooking and it tasted great. I don’t mind indulging in fatty food once in a while, but when it comes to day to day cooking I like to keep it simple. For me home cooking is all about healthy cooking without compromising on taste. I am sure most of you would agree on that. Recipe adapted from Giada
Ingredients – Pesto
1 cup basil leaves packed
1/4 cup pine nuts toasted
1 green chilly
2 garlic cloves
1 tbsp parmesan cheese
1.5 tbsp olive oil
Ingredients – Pasta
1 tbsp olive oil
Red chilly flakes (Optional)
4 cups dry penne pasta
Let us get the pesto ready. The pesto recipe is here. I have replaced spinach with basil and halved the recipe. Blend all ingredients under “Pesto” together.
Heat 1 tbsp olive oil and add the chopped eggplant. Add salt and pepper and cover and cook.
10 minutes into cooking.
25 minutes into cooking and eggplant is done.
Take the eggplant in a bowl.
Add the pesto to it. Add little by little based on how creamy you want the pasta to be.
Mix well to coat the eggplant.
Cook pasta based on package instructions.
Add the pasta to the eggplant-pesto mix. Toss together.
Creamy and tasty pasta ready to be served. Garnish with parmesan cheese and basil strips. This is a perfect treat for eggplant lovers. Red chilly flakes can also be added.
Sending this to Healing Foods – Basil hosted by Reva. Event started by PJ and to “Only Pasta” series by Pari.