Just kidding mum and dad! I might not have posted a blog in a while but I have not spent my time off making babies and pasta. And here I am, back again with another recipe for time deprived cheapskates.
After an afternoon of drinking on the roof with hardy NZ friends – ‘Sun? Time to get out the tshirts and beer!’ – hunger didn’t so much creep up as it did sneak attack from within a sparsely stocked fridge. From the necessity for a quick and easy meal using minimum ingredients, the below recipe was born.
Eggplant, asparagus and basil pesto pasta
1 eggplant, chopped roughly
1 bunch of asparagus, chopped roughly
1 tbsp coconut oil, to cook
500g pasta (or enough for 2 people)
2 cups basil, roughly chopped
1 cup finely grated parmesan
3 cloves garlic, chopped
1 tbsp olive oil
salt and pepper to taste
Fry eggplant and asparagus on medium heat in coconut oil for 10-15 minutes or until eggplant is soft
Boil water in a large saucepan, add pasta, olive oil and salt to taste. Cook for 8 minutes or so until al dente then drain
Combine basil, parmesan, olive oil, salt and pepper in a food processor
Combine veges, pasta and pesto and serve, topped with more parmesan
The Internet will tell you that to cook eggplant you need to salt it, dry it, peel it and do various other things to it. I’m sure this makes it taste fantastic, however don’t be afraid to just cook it up as above. As long as you don’t give it too much oil to absorb it will still taste just fine.
No photo today sorry! You’ll have to get your blurry, out of focus kicks somewhere else.
I think the most important thing to take from this post is that I can I successfully made basil pesto without removing any fingers or even being physically harmed at all. I don’t know about you but I count that as a win.