Pesto Pasta With Aubergine | Gennaro Contaldo

Hello lovely people of Food Tube I must have made hundred times the classic pasta pesto

but let me show you have to make aubergine pesto, tastes so good, so delicious with a

twist!

First of all you need a nice aubergine, you can see I have 3 beautiful aubergines which

you cut them in half so simple so easy to do it there it goes and cut the other one

but then you need to use a blend of olive oil and butter which you get some on your

palette knife or a knife or a brush and just go round nicely that’s all you need just a

little bit then you cut them length way that means this way ok then you cut it and then

you put it down nicely don’t go over the skin like this one because if you go over the skin

you can’t cook them out properly let’s put them in the oven, you need to put them in

the oven for about 35 minutes temperatures 180, one eight zero, oh yes and this is one

I made earlier on because you need to cool down because if they’re too how you’ll burn

yourself you can’t really scoop ’em out so you scoop him out just scoop him out at this

stage with your knife chop them all up

now let’s go straight to pestle and mortar first of all you need little pinch of salt

handful of toasted almonds straight inside this is the main tool but also this gives

it a lovely crunch when you eat it look at that this is what I want it to look like,

we want a nice handful of basil, I use everything with basil, cut it just cut with your hands

and then just mash them a little bit oh my goodness me it’s so good-smash it!

Now we need to put in that liquid of gold so this what I gonna use, a blend of olive

oil and butter so couple of nice tablespoons of blend of butter and oil that goes in look

at that just gonna melt it all inside nice now slowly slowly just everything inside all

the flavour is all inside oh my goodness look at that little mix

now I need to put a little bit of pecorino cheese the pasta is ready let’s start to serve

it, this is good- you need a little bit of pasta water as well straight in what’s happening

now, the warm of the pasta will bind so well with the aubergine pesto right just mix it

a bit now I’m gonna have a little blend of olive oil and butter just a little bit not

too much that’s enough let’s mix it just put them on the side then you need nice tomato

cut them in half remove the seeds because I use the tomato to kind of cleanse your palate

so I cut them into a little square they’re so good I’m gonna have a mix now you can see

look everything is melted down nicely I am sorry I need to taste it it is an explosion

of flavour I chopped some almonds which I will sprinkle all around not too much the

last not the least fantastic and this is penne with aubergine pesto if you want to see more

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this is yours, you have it and this is mine! arrivederci!