Featured in Feast 34 – March 2019
1 aubergine, sliced
For the Pesto:
20g of walnuts, toasted
2 cloves of garlic, chopped roughly
1 jar of roasted red peppers, drained (drained weight 320g)
1tbsp of nutritional yeast
Zest and juice of 1 lime
Freshly ground pepper
Bring a large pan of water to the boil, add your dried pasta and cook according to the packet instructions.
In a food processor, add the toasted walnuts and pulse until finely chopped, then add the drained peppers, basil, garlic, nutritional yeast, lime juice and zest, and black pepper. Blitz until you have a blended pesto, then decant into a jar or tub. Heat a griddle pan and add a splash of water – if it bubbles and sizzles the pan is hot enough. Add your sliced aubergine and cook for a few minutes each side until soft and charred, you may have to do this in two batches depending on the size of your pan.
In a large pan over a medium heat, add your cooked pasta, several large spoonfuls of the pesto and heat through – carefully stirring to coat the pasta but being careful not to break it up. Add your aubergine slices and stir to coat in the pesto. Serve immediately. This is delicious sprinkled with vegan Parmesan and chopped walnuts.
The pesto can be kept in the fridge for 5 days.