Pesto and pasta alla Ali Baba
very easy
30 mins
30 mins
Ingredients
- 500 g Noodles (e.g. spaghetti)
- 7-10 Tbsp Salt
- 1 (approx. 300 g) Aubergine
- 500 g cherry tomatoes
- 50 g Sesame
- 3-4 Tbsp Olive oil
- 7-10 Tbsp Pepper
- 75 g pitted green olives
- 150 g creamy feta
- 1 glass (190 ml) pesto genovese
Directions
- 1
Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the package instructions.
- 2
Wash and clean the aubergine and cut into slices of about 2-3 mm. Season lightly with salt. Wash and halve the tomatoes. Roast sesame seeds in a large pan without fat while turning them golden brown. Take out.
- 3
Heat the oil in the same pan. Fry the aubergine slices on both sides for 2-3 minutes. Add the tomatoes and fry for another 2 minutes. Season with pepper.
- 4
Lightly drain the olives and chop them finely. Crumble the feta. Stir pesto with half of the feta until creamy. Stir in chopped olives. Pour the pasta into a sieve, drain and put it back into the pot.
- 5
Mix the pimped pesto well with the spaghetti. Fold in the aubergine-tomato mix. Sprinkle with sesame seeds and the rest of the feta. Veggielicious!.
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