Fans of aubergine will adore this super easy pesto pasta recipe from Gennaro Contaldo for Bertolli. His delicious take on the traditional North Italian sauce makes a welcome change from the usual scoop of basil pesto out of jar hastily stirred into pasta on a weeknight!
I’m all too guilty of cooking pasta in a rush for the kids and not thinking too hard about the sauce. Making Gennaro’s recipe was a genuine pleasure and really makes the most of the ingredients and flavours. You roast the aubergines in the oven and then scoop out the flesh and mix it with torn fresh basil, crushed almonds, cheese and fresh vine tomatoes. It’s very simple to make and doesn’t involve any complicated cooking methods.
I adore rustic-style Italian cooking that only uses a handful of ingredients but with luxurious results. This felt like such a treat on a Wednesday evening, served up with garlic bread and some salad leaves on the side.
You can find the recipe for Aubergine Pesto Pasta on Bertolli’s website, I love Gennaro’s flamboyant Italian manner, so his recipe videos are definitely worth a watch. Plus there are loads more pasta and risotto recipes on Bertolli’s site if you’re on the look out for some inspiration!
Disclosure: Sponsored Post – I have been commissioned to cook, photograph and write about this recipe by Bertolli