Eggplant & Red Pesto Orecchiette Recipe

Cooking Directions

• STEP 1.Cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.
• STEP 2.Heat olive oil in a large skillet over medium heat. Add the eggplant and cook until golden and tender.
• STEP 3.Add the cherry tomatoes and cook for a few minutes until they start to soften.
• STEP 4.Stir in the red pesto and cooked pasta. Cook for an additional 2-3 minutes, until everything is well combined and heated through.
• STEP 5.Remove from heat and stir in fresh basil leaves.
• STEP 6.Serve hot and enjoy!

Storage and Serving

• Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or on the stovetop with a splash of water or olive oil to prevent drying out.
• Garnish with grated Parmesan cheese and additional fresh basil before serving.