Pasta with Veggie Pesto and Peel Chips

Pasta with pesto veggie is an innovative idea able to combine the concept of "good and healthy" with that of "zero-impact food". The selected products were broken down into their parts and then brought together to complete the preparation, nothing was wasted!

INGREDIENTS

100g Pasta

20g Eggplant

15g Rocket or Arugula (Or any type of Leafy Green)

8g Almonds

5g Grated Parmesan Cheese

5g Cherry Tomatoes

5g Extra Virgin Olive Oil

Salt

Pepper

METHOD

1.           After washing rocket and cherry tomatoes (keeping the skin and stems) blend them into the cutter adding shelled almonds, grated cheese, salt, pepper and oil, until a homogeneous cream is obtained.

2.           In the meantime, wash the eggplants and separate the skin from the pulp.

3.           Steam the pulp in the oven for about 10 minutes at 180°.

4.           Cook the pasta and toss it in the pan with the vegetable pesto and eggplant pulp.

5.            Cook the eggplant peel in oven for 7 minutes at 180°.

6.            Garnish the finished with the eggplant peel chips and enjoy!