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Cavatelli with pesto dried fruit and herbs

Ingredients: 400 g

cavatelli
100 g walnuts 50 g pine nuts

4 sprigs basil 1 sprig of marjoram


4 sprigs thyme 1 sprig fresh oregano 2 cloves garlic

1 / 2 red pepper

extra virgin olive oil 1 small eggplant olive oil salt and pepper to taste


Preparation

With the help of a mixing herbs with chopped walnuts, pine nuts, garlic and chilli. Transfer this mixture into a bowl and add 10 tablespoons of olive oil and season with salt if necessary.

Wash eggplant and cut into cubes with the skin. put for 10 minutes in salted water (should be completely submerged) to purge the bitter then wash in running water. Blow it up in a pan with a little oil and salt.

Cook cavatelli in salted water, drain the pasta when ready and add to the prepared pesto and fried eggplant.

Serve immediately.

(Green)

by: vivereverde