Pasta with Eggplant Pesto

Method

1. Preheat oven to 200°C. Cut eggplants in half lengthwise. Score the flesh in a crosshatch pattern without cutting through the skin. Place on a baking tray lined with parchment paper.
2. Brush the cut surface with olive oil and season with salt. Roast for 50–60 minutes until very soft.
3. Scoop out the flesh from the eggplants and set aside.
4. Cook the pasta (mezze maniche) in salted boiling water according to package directions until al dente.
5. In a blender, combine the eggplant flesh, almonds, half clove of garlic, Parmesan cheese, basil leaves, a pinch of salt, and a drizzle of olive oil. Blend until smooth but still with some almond pieces.
6. Transfer the pesto to a pan and warm over low heat. Add a little pasta cooking water to thin it out.
7. Drain the pasta and add it to the pan with the pesto. Toss well, adding more pasta water if needed, and mantecare (stir vigorously) for about 1 minute.
8. Serve hot, topped with extra Parmesan, fresh basil, and a grind of black pepper. Optionally, sprinkle with toasted chopped almonds.