Pasta with Zucchini, Eggplant and Arugula Pesto
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
Preparation steps
1.
Cook pasta according to package instructions in plenty of boiling salted water until al dente. Peel garlic. Rinse and shake dry arugula. Combine arugula, garlic, 50 ml (approximately 1/5 cup) of olive oil, pine nuts and Parmesan cheese and puree with an immersion blender to make pesto.
2.
Drain pasta well. Rinse, dry and chop vegetables. Rinse tomatoes. Heat remaining olive oil in a large pan and saute chopped vegetables for about 6-8 minutes, stirring occasionally. Season with salt, pepper and cumin powder. Add cherry tomatoes and saute for another 2-3 minutes.
3.
Toss drained pasta with vegetables and heat through. Remove pan from the heat and add pesto, mix well. Arrange pasta on plates and serve.
