At my local farmer’s market there is a fresh pasta stall. They make amazing flavoured spaghetti and fettuccine, including red pepper, beetroot and porcini. Last weekend I chose red pepper fettuccine and used it in a delicious kale, eggplant and pesto pasta.
I am not a big pasta eater. I didn’t grow up with it (except lasagne, which I love) and have never had much of an inclination toward it.
My housemate on the other hand loves pasta, is picky about buying it and makes her own delicious ravioli. She has inspired me to reconsider pasta.
The inspiration for this pasta sauce was very much a matter of available in the house. Whilst at the market I had also bought kale (to make kale chips), had homemade vegan pesto in the freezer, and the night prior had made grilled eggplant.
Once you have drained the pasta, put it back in the pot, add the pesto, kale and eggplant.
Ingredients: fresh fettuccine pasta, curly kale, grilled eggplant and pesto
Equipment: chopping board, knife, frypan, pot, colander
- Kale – chop, then wilt in the frypan with a small amount of water
- Eggplant – chop the eggplant and add to kale
- Pasta – cook the pasta and drain once tender
- Combine all ingredients in the pot, then serve.
Lesson learnt: kale is easy to burn! Adding water to the kale in the frypan and wilting it is easier than trying to dry fry (without oil) the kale. I tried to dry fry, but I forgot about it and it burnt 😦