Spinach Pesto

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Ingredients

4 servings

400 g
2
250 g
400 g
150 g Rigatoni
Aubergines
Mushrooms
Canned tomatoes
Almonds 1 glass
2
2 cloves
15 g
50 g Red wine
Shallots
Garlic
Fresh basil leaves
Parmesan

Prep

15 min

1. Cut shallots into rings
2. Mince garlic
3. Cut mushrooms into slices
4. Cut aubergines into 1 cm cubes
5. Chop almonds

Cook

25 min

Sauté shallots, garlic and mushrooms

high heat ~7 min, don’t stirr too often so the mushrooms get browned, put aside when ready

Heat up new oil in the same pan and sauté aubergine

high heat ~5 min, season with salt

Cook pasta

~10 min

Add red wine

let it simmer until most of the wine is gone ~2 min

Add canned tomatoes, almonds and the mushroom mixture you’ve put aside

medium heat and let it simmer with the lid on ~10 minutes

Serve the aubergine ragout on top of the rigatoni, garnish with basil and some Parmesan