Ingredients
- 11 oz orecchiette pasta
- 2.2 lbs eggplant
- 1½ oz almonds
- 1 oz Parmigiano Reggiano, plus extra for serving
- 1 bunch fresh basil
- ½ garlic clove
- ⅓ cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Preparation
To make the orecchiette with eggplant pesto, start by halving the eggplants lengthwise. Place them on a parchment-lined baking sheet and score the flesh with diagonal cuts. Brush with a little oil, season lightly with salt, and roast in a preheated oven at 400°F for 50-60 minutes, until the flesh is very tender.
Remove from the oven and let cool for 10-15 minutes before continuing. While waiting, bring a large pot of salted water to boil for the pasta.
Scoop out the eggplant flesh and transfer it to a container suitable for an immersion blender. Add the peeled almonds, half a garlic clove, grated Parmigiano, some basil leaves, a pinch of salt, and a generous pour of olive oil. Blend to your preferred consistency - either completely smooth or slightly rustic like in this version. Add more oil if needed to help blend the ingredients smoothly, and adjust the seasoning.
Transfer the pesto to a large pan and thin it out with a little pasta cooking water. Keep it over very low heat just long enough to warm through.
Drain the pasta and add it to the pan with the pesto. Add a bit more pasta water to create a silky sauce, and let everything come together for a moment.
Serve topped with freshly grated Parmigiano, torn basil leaves, and freshly ground black pepper.
