Eggplant, Bell peppers and Arugula Pesto Spaguetti


Start this dish by making a recipe of pesto, but substitute the basil for arugula, then use it on the pasta and have left overs for other dishes. It last for several days in the fridge. Cover with a thin layer olive oil to keep the green brightness.


For the pesto:


2 cups of arugula roughly chopped
1/2 cup of nuts (whatever nuts, almonds work)
1/2 cup of Parmesan cheese
1/2 cup of olive oil
1/2 lemon juice

Mix all ingredients on a food processor

For the pasta


boil 1/3 pack of whole wheat (or gluten free) spaghetti till "al dente"  (salt water)
chop 1/2 yellow and orange bell pepper
chop half of a large eggplant or a small one
chop 1/2 of yellow onion
chop 2 cloves of garlic
2 table spoons of tomato paste
1/2 cup of pasta cooking water
olive oil, salt and pepper to taste

Saute the onions till translucent for a few minutes, add the garlic
add the peppers and cook for 2 minutes
add the eggplant and tomato paste
add some of the liquid from pasta
add 1 cup of the pesto
pour the cooked spaghetti in that same pan
(add more cooking water if needed)
Mix well and serve with some fresh Parmesan cheese




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