Servings: 2 persons
Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
1/2 eggplant, diced
1/2 chinese squash, diced
2 garlic cloves, chopped
2-3 tbsp fresh pesto*
2 sun-dried tomato, chopped
sprig fresh basil leaves
1-2 tsp pine nuts
1/2 glass dry white wine
extra-virgin olive oil
1 cup reserved pasta water
1-2 tbsp grated parmesan
1/2 fresh lime juice
* fresh pesto is made out of a bunch of fresh basil leaves, extra-virgin olive oil, 1 garlic clove, roasted pine nuts, and grated parmesan cheese. Season a bit.
1) Bring a pot of salted water to boil, cook pasta according to the packaging label.
2) Heat a saucepan with oil on medium fire, cook eggplant for 5 minutes with a lid on. Stir occasionally to avoid burning the eggplant. Reduce fire if needed.
3) Add squash and garlic, stir a bit. Add white wine and turn the fire to medium-high. Let the alcohol evaporates.
4) Reduce heat to medium-low, add sun-dried tomato and pine nut to the pan, cook for 1-2 minutes. Season*. Add 1/2 ladle of salted pasta water. Simmer the vegetables in low heat with a lid on for 3-5 minutes.
5) When the pasta is ready, transfer the pasta to the saucepan. Mix well. Heat off. Add less than 1/3 ladle of pasta water and fresh pesto to the pasta. Mix well.
6) Garnish the pasts with fresh basil leaves and grated parmesan cheese. Drizzle a little oil and add a twist of fresh lime juice.
* I didn't add salt to my seasoning because I used the pasta water that was already salted. So please bear in mind when you add seasoning. I only added black pepper as to season my vegetables.