Corn and chickpea pasta with fresh cherry tomato sauce, eggplants, and pesto

Preparation

1. STEP 1 OF 5

   Clean and slice the onions not too thinly, then place them in a hot pan with 60 g of extra virgin olive oil and the 2 fresh chili peppers cut into rings.

2. STEP 2 OF 5

   Brown and soften the onions, then add the washed cherry tomatoes cut in half or into four parts depending on their size. Season with a few basil leaves and the leaves from 2 sprigs of fresh oregano, adjust the salt, and cook for 5-6 minutes until the sauce is soft.

3. STEP 3 OF 5

   Wash the eggplants, dry and trim them, then cut them into chunks and place them on a baking sheet lined with parchment paper. Drizzle with the remaining extra virgin olive oil. Place them in the microwave and cook for 10 minutes, turning them 3 times; once ready, add them to the sauce and let them flavor for a few minutes over low heat.

4. STEP 4 OF 5

   Pour the washed and dried basil leaves, hazelnuts, and peeled garlic cloves into the blender cup. Add the extra virgin olive oil, adjust the salt, and blend until you get a smooth and velvety pesto.

5. STEP 5 OF 5

   Cook the pasta in salted boiling water, then toss it in the sauce with cherry tomatoes and eggplants and finish with the basil and hazelnut pesto.

General Information

Analysis

Macronutrients (100 gr)