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Pasta with Eggplant and Pesto

Yields1 Serving

Ingredients
 8 oz Creamette Rotini Pasta
 4 Medium Japanese eggplant, peeled
 4 oz Basil pesto
 Extra virgin olive oil
Cooking Directions
1

Cook pasta as shown on package. Drain

2

Julienne eggplant into 2-inch long strips. Microwave eggplant for 3 minutes. Drain off any water and discard

3

Mix pasta, eggplant, and pesto together in large bowl. Correct seasoning. Drizzle with olive oil.