Recipe

Farfalle With Aubergines Peppers And Purslane Pesto Recipe

Add Step-by-Step Photos	Ivy / All my dishes 1 year, 4 months ago 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. Prep:10m Cook:20m Servings:5	Ivy
	pasta farfalle pesto aubergines peppers quick

Ingredients

sauteing

Adding pasta

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Ingredients

500 grams of farfalle (bow tie pasta)

1 onion finely chopped

1 aubergine diced

½ cup of red bell peppers

2 spoonfuls of olive oil

1 cup of leftover chicken breast or thigh, cut into bite sizes (optional)

A few spoonfuls of pesto

Directions

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

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