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Time: 30 Minuti
Ingredients for 4 people
500 g Cappelletti pasta Raw of Venice
2 black aubergines
150 g of fresh basil
1 clove of garlic
20 g of pine nuts
50 g grated Parmesan cheese
20 g grated pecorino romano
100 g Extra virgin olive oil
Ground black pepper
Wash and dry the aubergines, then place them on a baking tray lined with parchment paper and cook in a preheated oven at 220 ° for 45-50 minutes. After cooking time, remove the aubergines from the oven and let cool over the pan. When they are cold, remove the petiole, the skin and remove the pulp contained in them with the help of a spoon.
At this point transfer the eggplant pulp into a mixer equipped with blades; add pine nuts, grated parmesan, pecorino cheese and basil leaves, extra virgin olive oil, then season with salt and pepper. Operate the mixer and blend for about a minute, until you get a thick and creamy puree, even if not completely homogeneous due to the presence of the partially crushed pine nuts that will add a note of crunchiness.
Take a pot and fill it with water to bring to a boil, add salt and cook the cappelletti and cook them until they have come to the surface, drain them in the pesto and mix until creamy.
Serve it all with a fresh basil leaf!