Pasta with Arugula Pesto, Eggplants in Oil, and Stracciatella

Name: Pasta with Arugula Pesto, Eggplants in Oil, and Stracciatella
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Pipe Rigate pasta 11.3 oz; Stracciatella cheese 1.8 oz; Eggplant drained 4.2 oz; Arugula 3 ½ cups; Pine nuts 3 ½ tbsp; Grana Padano PDO cheese 1.8 oz; Pecorino cheese 1.8 oz; Extra virgin olive oil 0.67 cup; Fine salt to taste

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4 persone
Cost: Low

PRESENTATION

Pasta with Arugula Pesto, Eggplants in Oil, and Stracciatella

In the summer, the desire to stay in the kitchen decreases, but the desire to enjoy a good plate of pasta does not wane! So here is the answer to your problems: pasta with arugula pesto, eggplants in oil, and stracciatella, a fresh and tantalizing first course that will make you lick your lips. The pesto we propose today is prepared in a few minutes and will give your pasta a truly unique creaminess. Eggplants in oil and dollops of stracciatella will complete the dish with a unique taste. Making this pasta is really simple, you can prepare it in advance and enjoy it even cold, perhaps after a nice day at the beach!

Here are other recipes you shouldn't miss with arugula pesto:

Tonnarelli with arugula pesto
Pasta with arugula pesto and tuna
Pasta with arugula pesto and asparagus
Pasta with arugula pesto and mussels

INGREDIENTS

Pipe Rigate pasta 11.3 oz (320 g)

Stracciatella cheese 1.8 oz (50 g)

Eggplant 4.2 oz (120 g) - drained

for the arugula pesto: Arugula 3 ½ cups (100 g); Pine nuts 3 ½ tbsp (50 g); Grana Padano PDO cheese 1.8 oz (50 g); Pecorino cheese 1.8 oz (50 g); Extra virgin olive oil 0.67 cup (150 g); Fine salt to taste

Preparation

How to prepare Pasta with Arugula Pesto, Eggplants in Oil, and Stracciatella

To prepare the pasta with arugula pesto, eggplants in oil, and stracciatella, start by making the pesto. Wash the arugula well, dry it, and place it in the bowl of a mixer. Add the pine nuts 1, the Grana, the Pecorino 2, and a pinch of salt. Now pour the extra virgin olive oil 3 and start blending.

You should obtain a creamy consistency 4. Put a pot full of salted water on the stove for cooking the pasta. Place the eggplants on a cutting board and first cut them into strips 5 and then into cubes of about 3/4 inch 6.

As soon as the water starts boiling, throw in the pasta 7 and cook it for the indicated time. Drain it and transfer it to a bowl 8, add the pesto 9, and mix well.