Tagliatelle with eggplant pesto, crunchy caciocavallo cheese, fresh mint, toasted pine nuts and diced eggplant
Preparation
15 minutes
Cooking
20 minutes
Portions
2
Difficulty
Easy
Ingredients
- Tagliatelle 200 gr
- 1 large eggplant
- Fresh mint to taste
- Pine nuts 30 g
- 50g aged caciocavallo
- Parmesan cheese 50 g
- Extra virgin olive oil
- Salt
- Garlic 1 clove
Procedure
Dice the eggplant and cook in a pan (or oven) until soft. Blend the eggplant (reserving a few cubes for garnish) in a mortar (or immersion blender), half the pine nuts, basil, mint, garlic, extra virgin olive oil, and finally the Parmesan and half the caciocavallo cheese.
For the caciocavallo crisp, grate the cheese and spread it on parchment paper. Microwave on high for 1.5 minutes, or alternatively, in a pan. Let the caciocavallo crisp cool until crispy.
Cook the tagliatelle and season them with the prepared pesto. Serve garnished with the caciocavallo brittle, diced aubergines, toasted pine nuts and mint leaves.