White Bean Pesto Pasta with Charred Tomatoes
Eggplant, zucchini and parmesan.
Ingredients
- 12 oz Short pasta
- 1 can, drained White beans
- ½ cup Fogato pesto
- 1 pint Cherry tomatoes
- 1, cubed Eggplant
- 1, cubed Zucchini
- 3 tbsp Olive oil
- to taste, plus more for pre-salting Salt
- ½ cup grated Parmesan
Steps
- Salt the eggplant and zucchini and let them sit for 10 minutes, then pat dry with a towel.
- Roast the eggplant and zucchini with oil and salt at 425°F until browned.
- Char the tomatoes in a hot dry pan until blistered.
- Cook the pasta, saving a cup of the water.
- Blend half the beans with the pesto and a splash of pasta water into a creamy sauce.
- Toss the pasta with the sauce, the rest of the beans and the vegetables, loosening with pasta water.
- Finish with parmesan.
Uses the Basil Pesto building block.
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