Pasta with aubergine and pine kernels(China Daily) Updated: 2008-10-04 07:57 Comments(0) PrintMail
I use trofie pasta for this because just the right amount of sauce seems to cling to its twists. But nib-shaped penne or one of the shell pasta shapes would be fine here, too. Much will depend on what you happen to have in the house.
It is worth remembering that pine kernels won't stick to ribbon- or spaghetti-style pasta. You will need some Parmesan to pass around. Serves 4.
Ingredients:
300g dried pasta
for the sauce:
2 large aubergines
olive oil
a large handful of basil leaves
1/2 lemon
4 tbsp pine kernels
Methods:
Split each aubergine in half lengthways, make shallow cuts almost down to the skin in a crisscross fashion, then brush with olive oil. Bake for 25 minutes or until soft to the touch. Alternatively, prick the whole aubergine all over with a fork then grill till the skin darkens and the inside is soft. Scrape the flesh out of the aubergine skins into a mixing bowl. Beating constantly, pour in the olive oil a little at a time - you will need about 8 tbsp - but stop as soon as you have a smooth sauce that is just thick enough to coat your pasta.
Shred the basil and fold into the aubergine sauce with a seasoning of salt, plenty of pepper and a shot of lemon juice.
Cook the pasta in plenty of boiling, heavily salted water. Meanwhile, toast the pine kernels in a dry non-stick pan until golden. Drain the pasta. Toss with the aubergine sauce and divide between four warm bowls, topped with the toasted pine kernels. (Northeast web)
