Farfalle with aubergines peppers and purslane pesto
From ivy 15 years ago
- 20 minutes to make
- Serves 5
As much as I love cooking, there are a few days that I want to cook something quick and easy and what is easier than a pasta dish? I prepared Farfalle with Aubergines, peppers and Purslane Pesto in less than twenty minutes.
Ingredients
- 500 grams of farfalle (bow tie pasta) shopping list
- 1 onion finely chopped shopping list
- 1 aubergine diced shopping list
- ½ cup of red bell peppers shopping list
- 2 spoonfuls of olive oil shopping list
- 1 cup of leftover chicken breast or thigh, cut into bite sizes (optional) shopping list
- A few spoonfuls of pesto shopping list
How to make it
- Boil pasta in salty water for 15 minutes al dente or according to the instructions on the package.
- Meantime, heat the olive oil in a skillet and peel and chop the onion and sauté. Stir a few times to caramelize the onion but not to brown.
- Add the aubergine and sauté as well, stirring until it is soft.
- Add the red bell pepper and just mix with the other ingredients a few times.
- Finally add the cooked chicken and mix.
- If the pasta is not ready (as this takes about 10 minutes to prepare the vegetables) remove from the heat and when pasta is done, drain and add it to the skillet.
- Place on the heat again, season with salt and pepper and put as much pesto as you like (I added about half the quantity).
- See more about this recipe here
- http://kopiaste.blogspot.com/2008/07/farfalle-with-aubergine-peppers-and.html
Ingredients
Close
sauteing
Close
Adding pasta
Close
People Who Like This Dish 2
- tridoc927 Peoria, IL
- ivy Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments