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Eggplant pesto with Hatch pasta is a dish that beautifully marries the rich, earthy flavors of roasted eggplant with the fresh, aromatic essence of basil. This unique recipe not only captivates the palate but also showcases a creative twist on traditional pesto, making it an appealing choice for both seasoned chefs and home cooks alike. The combination of these ingredients offers a delightful burst of flavor, providing a vibrant and satisfying meal that can easily stand out in any culinary repertoire.

Eggplant Pesto & Hatch Pasta

Discover the delicious fusion of eggplant pesto and Hatch pasta that elevates your dining experience! This unique recipe brings together the earthy richness of roasted eggplant with the bright freshness of basil, creating a creamy, flavorful sauce. Loaded with health benefits, it's perfect for any occasion. Enjoy a satisfying meal that's both nourishing and easy to prepare, making it an ideal choice for both novice cooks and seasoned chefs alike. Try it tonight!
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Ingredients
  

For the Eggplant Pesto:

1 medium eggplant, diced into 1-inch cubes

½ cup fresh basil leaves, packed

¼ cup pine nuts (or walnuts for a different flavor)

2 cloves garlic, minced

½ cup grated Parmesan cheese (substitutable with nutritional yeast for a vegan option)

½ cup extra virgin olive oil

Juice of 1 fresh lemon

Salt and black pepper, to taste

For the Pasta:

12 oz Hatch green chili pasta (or your preferred pasta variety)

1 cup cherry tomatoes, halved

2 tablespoons olive oil

Salt, to taste

Fresh basil leaves, for garnish

Crushed red pepper flakes, optional (for an added spicy kick)

Instructions
 

Roast the Eggplant:

    Preheat your oven to 400°F (200°C). Arrange the diced eggplant in a single layer on a baking sheet. Drizzle with a bit of olive oil and sprinkle with salt. Roast in the preheated oven for 25-30 minutes, or until the eggplant is tender and has developed a slight caramelization. Once done, remove from the oven and allow it to cool.

      Prepare the Pesto:

        In a food processor, combine the cooled roasted eggplant, fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse the mixture until finely chopped. While the processor is running, gradually add the olive oil and lemon juice until the mixture reaches a creamy and smooth consistency. Taste and adjust seasoning with salt and black pepper as desired. Set this vibrant pesto aside.

          Cook the Pasta:

            Bring a large pot of salted water to a rolling boil. Cook the Hatch pasta according to the package directions until it is al dente, typically about 8-10 minutes. Before draining, reserve ½ cup of the pasta cooking water and then drain the pasta in a colander.

              Combine and Sauté:

                In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the halved cherry tomatoes and sauté for approximately 3-4 minutes, or until they soften and start to burst. Add the drained pasta to the skillet and toss well to combine.

                  Add Pesto:

                    Stir the eggplant pesto into the pasta, adding the reserved pasta cooking water gradually until you achieve your preferred sauciness. Toss everything together until the pasta and tomatoes are evenly coated and heated through.

                      Serve:

                        Transfer the pasta to serving dishes. Garnish with fresh basil leaves, and if you enjoy a bit of heat, sprinkle with crushed red pepper flakes. Serve warm and savor the delightful flavors of your Eggplant Pesto & Hatch Pasta!

                          Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4

                            - Presentation Tips: For an attractive plate, create a nest of pasta in the center of the dish and drape the vibrant pesto artistically on top. Maintain a few cherry tomato halves on top for a pop of color!