pesto bismol :)

I'm not sure if you have watched "The Three Stooges" and there was a scene when Will Sasso was holding a plate of seafood with his pink Pepto Bismol stomach medicine on the side.  And he was calling it his "pesto bismol."  I thought it was really funny.  So every time I make pesto sauce, I would laugh because the term "pesto bismol" would emerge in my mind.  

I've had a busy weekend organizing some works for next week.  Pasta always works for me when I have a busy schedule because it provides enough energy to last through the day.  I have a bit of chinese squash and half of an eggplant left in my fridge.  So I made a simple pesto pasta for two.  Nothing fancy but never grow tired of this simple dish.  

Have a good week ahead! 

Fresh pesto is the bomb.  It goes so well with or without the other vegetables.  

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

150-200g spaghetti

* 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.