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Pasta with aubergine patè, chopped pistachio and fresh basil




20 min.




aubergine pate
  • 180 g of pasta
  • 1 carrot
  • 1 Celery
  • ½ onion
  • extra virgin olive oil
  • salt
  • 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!

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