Two pasta dishes in the same week? I am afraid not...even if I would have loved that!!! This dish made an appearance last week and it sure was tasty and heart-healthy. Ruth over at Once Upon a Feast recently celebrated Presto Pasta Night's second birthday!!!! I don't make pasta nearly as often as I would like to or should, but, I do try and join in on the fun whenever I do over at Presto Pasta Nights. I found this recipe on Taste.com.au which is an Australian site and added a few twists to make it my own.
**Pesto & Chargrilled Vegetable Spaghetti**
400g dried spaghetti
1/2 cup kalamata olives
3 - 4 campari tomatoes
100g eggplant, sliced horizontally
100g green or red pepper, cut in half and seeded
Basil and Parsley Pesto
1/3 cup pine nuts, toasted
1 bunch basil, leaves picked
1 bunch flat-leaf parsley, leaves picked
2 garlic cloves
2 T olive oil
1/3 cup finely grated parmesan cheese
1/2 lemon, juiced
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Make basil and parsley pesto: Place pine nuts, basil, parsley and garlic in food processor. Process until roughly chopped. With motor still running, pour oil into feed tube in a slow and steady stream until oil is incorporated. Add parmesan and lemon juice. Process to combine. Season with salt and pepper. Set aside.
Barbeque vegetables over medium heat on barbecue. Grill eggplant approximately 3 minutes per side depending on thickness, tomatoes 2 minutes (until skin is loosened and can be removed), peppers until blackened on outside. (Put peppers in a brown paper bag for 10 minutes and then remove skins and slice into strips).
Cook pasta in a large pot of boiling, salted water for 10 to 12 minutes or until tender. Drain, reserving 1/4 cup water.
Return pasta to saucepan over low heat. Add 1/2 cup pesto (see note), olives, tomatoes, eggplant, peppers and reserved water. Toss until well combined and heated through. Serve immediately.
NOTE: Place remaining pesto in an airtight container. Cover surface with a thin layer of oil. Seal. Refrigerate for up to 1 month.
Serves 4
NOTE: Place remaining pesto in an airtight container. Cover surface with a thin layer of oil. Seal. Refrigerate for up to 1 month.
Serves 4
