- 180 g of pasta
- 1 carrot
- 1 Celery
- ½ onion
- extra virgin olive oil
- 1 tablespoon of Eggplant Pate
- 1 spoonful of Pistachio grains
- fresh basil leaves
Let’s prepare the sautéed carrot, celery and onion base. We chop these vegetables and cook them in a pan with a little extra virgin olive oil and sea salt.
Meanwhile, cook the pasta in a saucepan with lightly salted water. As soon as the water boils, add the pasta and drain when al dente.
Return the pasta to the pan with the sautéed vegetables.
In a small bowl, put a spoonful of Eggplant Pate with a little water and 1 spoonful of extra virgin olive oil.
Mix and add to the still hot pasta. Finally add the chopped pistachios and fresh basil leaves.
Enjoy your meal!