Plastic Challenge 2017
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Home » Main Dishes, Recipes

Fusilli with roasted aubergine, goats cheese and parsley pesto

Submitted by on August 31, 2010 – 12:08 pmNo Comment

This is a delicious way to maximise the flavours of fresh, tasty ingredients. The recipe also works well with spaghetti or penne pasta and is great for a quick weeknight supper.


Ingredients: (Serves 2)

175g organic fusilli WT075
1 medium aubergine
1 red onion
50g goats cheese
Pine nuts, to garnish NU057

For the parsley pesto:

2 ½ tablespoons pine nuts NU057
50g vegetarian parmesan, finely grated CV143
3 good glugs of olive oil GT018
A clove of garlic, chopped finely
A pinch of salt
2 handfuls of flat leaf parsley, finely chopped
The juice of half a lemon


Cut the onion in half, cut into slices and spread the slices out onto a baking tray. Cut the aubergine into cubes of about 2cm and add these to the baking tray. Pour on some oil and seasoning then toss the vegetables around to coat them. Roast them in the oven for about 20 minutes at 200 degrees (gas mark 6) until browned.

Meanwhile, bring the pasta to the boil then simmer for 10-12 minutes.

To make the pesto put the pine nuts, parmesan, olive oil, garlic and salt into a pestle and mortar and grind them up to make a paste. Add the parsley and lemon juice and bash them around some more until they are well combined. Or if you prefer, put all the ingredients in a food processor and whiz them up for a few seconds.

Drain the cooked pasta and return it to the pan. Add your parsley pesto along with the goats cheese, roasted aubergine and onion and stir to combine.

Serve the pasta garnished with pine nuts, accompanied by a salad or seasonal vegetables.

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