Aubergine & miso pesto pasta

Name: Aubergine & miso pesto pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 aubergines, cut into 2cm chunks; 3 tbsp olive oil; 350 g No.1 Fusilloni; 170 g jar Ottolenghi Miso Pesto; 1 lemon, juice; 25 g pack basil, leaves torn, plus extra to serve; 4 tbsp pine nuts, toasted (see tip)

This is a great twist on traditional pesto pasta with the aubergines providing a lovely texture and flavour contrast. You could use courgettes instead, or boil some small broccoli florets in with the pasta for the last 3 minutes of cooking time.

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Vegetarian1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 aubergines, cut into 2cm chunks
3 tbsp olive oil
350g No.1 Fusilloni
170g jar Ottolenghi Miso Pesto
1 lemon, juice
½ x 25g pack basil, leaves torn, plus extra to serve
4 tbsp pine nuts, toasted (see tip)

Preheat the oven to 200°C, gas mark 6. Spread the aubergines on a large baking tray in a single layer, then drizzle with the oil and toss to coat. Season with salt, then roast for 30 minutes, turning once, until caramelised and completely softened.
After about 15 minutes, cook the pasta in salted water according to pack instructions, then drain. Reserve a cup of cooking water.
Return the pasta to the pan over a low heat. Add the pesto, lemon juice and about 100ml reserved cooking water. Stir to combine and form a light sauce – add a little more cooking water if needed. Season to taste.
Stir in the aubergines and torn basil, then divide between bowls and scatter over the pine nuts. Garnish with basil leaves and serve.

Cook’s tip

To batch-toast pine nuts, scatter a whole bag over a baking tray, then cook in an oven preheated to 180°C, gas mark 4, for 4-6 minutes until lightly golden. Keep an eye on them. Allow to cool, then box and freeze for up to 3 months. Remove a spoonful as needed and they’ll defrost almost instantly. The same tip applies for sesame seeds, too.

Typical values per serving when made using specific products in recipe