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Trenette with Eggplant and Basil Pesto

Giada De Laurentiis
  • 44 minutes
  • Serves 4 to 6

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