I have the perfect simple date night recipe for you! Whip up a batch of this aubergine pesto and stir through some pasta for an easy meal that is ideal for a romantic setting.
We are trying to make more time to sit down together at the dinner table and enjoy date nights at home, rather than just eating in the living room in front of the TV, but we also don’t have a lot of time to cook at the moment. That’s why I love Italian food so much, as it always tastes more complicated than it actually is and it lends itself to a romantic dinner so well.
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I always stand by the fact that you can add pesto to almost anything. Want an easy pasta dish? Add some pesto to it! What to liven up a pizza? Add some pesto to it! Got some hummus that you want to make a little more exciting? You know what’s coming right? Add some pesto to it! But, just plain ole’ pesto can get a little bit boring, which is why we like to mix it up!
Luckily, super chef Gennaro Contaldo has us covered as he has come up with this taste bud tickling aubergine pesto that will blow all other pestos out of the water, and that really isn’t over selling it. It has all the create basil flavour that you know and love from pesto, but extra flavour and texture from the aubergine, not to mention a vegetable boost.
Gennaro has teamed up with Bertolli to help people in the UK show pasta some passion! I think all of us have fallen in to a pasta rut every now and again, but there is no need to because you can do SO much with pasta. I am a big fan of just adding a knob of Bertolli with Butter in to some spaghetti and throwing in some veg, but Gennaro is showing that it can be included in so many authentic Italian pasta recipes like this Aubergine Pesto Pasta.
I have added my own little twist to Genarro’s recipe by throwing in some rocket lettuce as I love the peppery taste it gives it, and I like trying to add extra greens to our meals wherever possible. My top tip for making any recipe healthier is by adding some greens to it, as any way you can add some extra vitamins is a good thing! I have also reduced the amount of pasta from the original recipe, as I think that 100g per pasta is a little too much for me.
Ingredients – Serves 4:
– 500g Aubergines
– 5 tbsp Extra virgin olive oil
– 100g Pecorino cheese freshly grated (or vegetarian alternative)
– 30g Whole almonds
– A handful of basil leaves, plus extra to garnish
– 300g Pasta
– 100g Deseeded fresh tomatoes roughly chopped
– 50g Bertolli with Butter
To see how to make the dish, watch the video below.
Nutritional Information – Per Person:
Weight Watchers Smart Points: 20
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**This recipe is commissioned by Bertolli, however all opinions are my own**