INGREDIENTS
1
medium eggplant, medium
2
packed cups Basil, fresh leaves
1 clove
Garlic
1 lb
Trenette or other short-cut pasta
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Kosher salt
1
Kosher salt and freshly ground black pepper
1 cup
Olive oil, extra-virgin
1/4 cup
Pine nuts, toasted
1 cup
Parmesan, grated