Arugula Basil Pesto Pasta with Grilled Eggplant and Curly Kale
Nutrient-Rich Arugula Basil Pesto Pasta: Enhanced Flavor and Nutrition with Grilled Eggplant and Sautéed Curly Kale
Experience a delightful pasta dish elevated with the fresh zest of arugula and fragrant basil pesto, complemented by the sweet notes of grilled eggplant and the satisfying crunch of sautéed curly kale. This recipe is designed for ease, bringing a sophisticated Italian culinary experience right to your kitchen.
Pasta Ingredients
- Spaghetti, 100g
- Coarse salt, 1/2 Tbsp (for boiling pasta)
- Olive oil, 2 Tbsp
- Minced garlic, 1 Tbsp
- Minced scallion (or green onion), 1 Tbsp
- Small eggplant, 1
- Salt, a pinch (for seasoning eggplant)
- Pasta water, 1 ladleful (approx. 120ml)
- Curly kale (or regular kale), a handful
- Grana Padano cheese (optional)
- Ground black pepper, to taste
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Add 1/2 Tbsp of coarse salt. Once boiling, add 100g of spaghetti and cook for about 1 minute less than the package instructions. We want it slightly undercooked (al dente) as it will finish cooking in the pan.
Step 2
While the pasta cooks, slice the eggplant (1 small) diagonally into about 0.5cm thick pieces. Sprinkle both sides of the eggplant slices with salt and let them sit for about 5 minutes to draw out moisture. Pat them dry with a paper towel. Heat 1 Tbsp of olive oil in a skillet over medium heat. Add the eggplant slices and grill until golden brown on both sides. You can season lightly with salt and pepper if desired.
Step 3
Remove the grilled eggplant from the pan and set aside on a plate. In the same pan, add the remaining 1 Tbsp of olive oil. Add 1 Tbsp of minced garlic and 1 Tbsp of minced scallion (or green onion). Sauté over medium-low heat until fragrant, being careful not to burn the garlic.
Step 4
When the pasta is almost done cooking, carefully transfer the drained spaghetti directly into the pan with the garlic and scallions. Add the grilled eggplant back into the pan and toss to combine.
Step 5
Now, add 2-3 Tbsp of arugula basil pesto (or to your taste) and 1 ladleful of pasta water to the pan. The starchy pasta water will help create a smooth, emulsified sauce. Stir and toss over medium heat until the pesto coats the pasta evenly.
Step 6
Finally, add a handful of washed curly kale (or regular kale) to the pan. Stir-fry quickly just until the kale wilts slightly. Kale retains its nutrients well even when cooked, and sautéing it brings out a delightful crispness. Turn off the heat as soon as the kale turns a vibrant green.
Step 7
Drizzle with an additional teaspoon of olive oil off the heat to enhance the overall flavor of the pasta. (Optional)
Step 8
Serve the pasta immediately onto a plate. For an extra touch of richness, grate fresh Grana Padano cheese over the top. Finish with a grind of fresh black pepper.
