Easy Fusilli with Tomato Eggplant & Pesto
Ingredients:
– 16 onz fusilli pasta
– 1 med size eggplant
– 2 cups cherry tomatoes
– 4 to 5 cloves garlic sliced
– 8 onz basil pesto
– 1/2 to 1 cup sml crumble Parmesan Cheese
– 2 tbls olive oil plus more to drizzle
– 1 tbls unsalted butter
– 2 tsp salt
– 1 tsp each: red pepper flakes, black pepper, garlic & herbs seasoning
– 1/4 to 1/2 cup pasta water.
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Today I’m going to show you how to make a fuzil with tomatoes and eggplant pesto slice the Tomato melt the butter and dice the egg chunks the parmesan add the garlic few minutes add the tomato add the seasonings add the pesto mixing well once combined add add some pasta water cook until the
Egg pan is done EG the apping mixture on the pasta mix well add a drizzle of olive oil the pieces of Parmesan cheese enjoy this deliciousness