Go Back
Exploring the delightful world of Eggplant Pesto & Hatch Pasta unveils a dish that is as comforting as it is flavorful. This unique recipe showcases the rich and smoky notes of roasted eggplant, complemented by the aromatic freshness of basil and the subtle heat of Hatch green chili pasta. With its vibrant colors and mouthwatering taste, this dish not only pleases the palate but also serves as a testament to the versatility of eggplant in a modern kitchen.

Eggplant Pesto & Hatch Pasta

Embark on a culinary adventure with Eggplant Pesto & Hatch Pasta, a flavorful dish that combines the earthy richness of roasted eggplant with fresh basil and the unique heat of Hatch green chili pasta. Perfect for family dinners or special occasions, this recipe highlights the versatility of eggplant and celebrates wholesome ingredients. Experience a delightful balance of taste and nutrition in every bite. Ideal for seasoned chefs and beginners alike, it invites you to explore new flavors in your kitchen. Enjoy the process and impress your loved ones with this vibrant, comforting meal!
Print Recipe Pin Recipe

Ingredients
  

For the Eggplant Pesto:

1 medium eggplant, diced

½ cup fresh basil leaves

¼ cup pine nuts (or walnuts)

2 cloves garlic, minced

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

½ cup extra virgin olive oil

Juice of 1 lemon

Salt and pepper, to taste

For the Pasta:

12 oz Hatch green chili pasta (or any pasta of your choice)

1 cup cherry tomatoes, halved

2 tablespoons olive oil

Salt, to taste

Fresh basil leaves, for garnish

Crushed red pepper flakes, optional (for a spicy kick)

Instructions
 

Roast the Eggplant:

    Preheat your oven to 400°F (200°C). Spread the diced eggplant on a baking sheet, drizzle with a little olive oil, and sprinkle with salt. Roast in the oven for 25-30 minutes, until the eggplant is tender and slightly caramelized. Remove and let it cool.

      Prepare the Pesto:

        In a food processor, combine the roasted eggplant, fresh basil leaves, pine nuts, minced garlic, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly add in the olive oil and lemon juice until the mixture is smooth. Season with salt and pepper to taste. Set aside.

          Cook the Pasta:

            In a large pot of boiling salted water, cook the Hatch pasta according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.

              Combine and Sauté:

                In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the halved cherry tomatoes and sauté for about 3-4 minutes until they are soft. Add the cooked pasta and toss well.

                  Add Pesto:

                    Stir in the eggplant pesto, adding reserved pasta cooking water a little at a time until you reach your desired consistency. Toss until everything is well combined and heated through.

                      Serve:

                        Transfer to serving dishes and garnish with fresh basil leaves. If desired, sprinkle with crushed red pepper flakes for an extra kick. Enjoy your Eggplant Pesto & Hatch Pasta warm!

                          Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4