Pasta with Eggplant Ricotta & Mint Pesto

Pasta with Eggplant Ricotta & Mint Pesto.

Pasta with Eggplant Ricotta & Mint Pesto


For 4 Person(s)

For the Sauce:

  • 1/2 cup extra virgin olive oil
  • 1 eggplant, cut into 2 inch cubes
  • 1 cup water
  • 1 15oz container whole milk ricotta
  • 1 cup fresh mint leaves
  • 1/2 cup grated Pecorino Romano cheese
  • salt and pepper as desired
  • 1 pound dried fusilli pasta


  1. Get the products used in this Recipe HERE
  2. Put a large sauté pan over a medium-high flame and heat the oil.
  3. Add the eggplant and sauté until they begin to absorb the oil and soften, about 10-15 minutes.
  4. Drain most of the oil out of the pan.
  5. Add salt as desired and the water. Cover and cook until the eggplant is very soft, about 5-7 minutes.
  6. In the bowl of a food processor combine the eggplant, ricotta, cheese, mint and salt as desired. Process until smooth.
  7. Drop the pasta into generously salted boiling water and cook until Al dente.
  8. Toss the pasta in the sauce. Serve immediately with an extra sprinkle of grated Pecorino Romano cheese.



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