Roasted Eggplant Pesto Pasta with Chili Goat Cheese
Roasted Eggplant Pesto Pasta with Chili Goat Cheese
by Mueller Market Chef Julia
MARKET Ingredients:
3–4 small eggplants, stems removed — @b5farm
Tomato Garlic Pesto — @floreli.sunflower
Tuscan kale, roughly chopped — @simple_promise_farms
Flavor Boat pasta — @papaspastaco
Anaheim Chili Chèvre — @pureluckgoatfarm
Fresh basil — @simple_promise_farms
Other Ingredients:
Olive oil
Salt and pepper
Directions:
Prepare the eggplant: Peel and cube eggplant into 1–2-inch pieces. Toss with olive oil, salt, and pepper in a pan over medium-low heat. Cook for 4–5 minutes.
Cook the pasta: Boil salted water and cook pasta for 6–7 minutes, or until al dente.
Make the pesto sauce: Stir 3–4 tablespoons of tomato garlic pesto into the eggplant. Cook for 6–7 minutes, stirring occasionally, until browned and fork-tender. Add chopped kale on top.
Combine and serve: Drain pasta and add directly to the pan. Stir until the kale wilts and everything is coated in eggplant pesto mixture. Top with dollops of chili goat cheese and fresh basil. Serve warm and enjoy!
