Brinjal (Aubergine/Eggplant) Walnut Pesto and Butternut Spaghetti with Roasted Tomatoes

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Spiralized Butternut Spaghetti……finally !!!!  Do you know how long I have wanted to do a Butternut Spaghetti meal? Well, let’s just say…a l-o-n-g time ! and, you are going to love this one….

Firstly, it is incredibly easy.  Secondly, it is extremely tasty, and…Thirdly, you just need to make this.

This pesto, is my everything right now. I mean,who would have thought that a brinjal (sorry I am using the name I use for it here in this country) pesto would be so incredible awesome?….. Me !  because I love nuts and anything with nuts IS awesome !!! By the way, if you don’t have walnuts, I am sure any nut will be equally as great…it is just that I had ….Ummmmm…a fair amount of walnuts, so walnuts have been going into EVERYTHING 🙂

So, here goes.

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Brinjal (Aubergine/Eggplant) Walnut Pesto and Butternut Spaghetti with Roasted Tomatoes

Preparation time:  15 minutes

Cooking time:  25 – 30 minutes

Total time:  40 – 45 minutes

Serves 4

Ingredients:

For the pesto:  

1 medium-sized (approximately 400 grams) brinjal (Aubergine/Eggplant)

6 Tablespoons Extra Virgin Olive Oil

2 teaspoons white vinegar or white wine vinegar

1/2 – 1 cup of dry toasted walnuts, chopped

1/4 cup packed basil leaves, chopped

1 – 2 garlic cloves, finely chopped (depending on size)

salt and pepper to taste

Makes  just over one  cup of Pesto 

approximately 800 – 900 grams uncooked spiralized butternut spaghetti (for the best results, please use the largest, thickest blade you have on your spiralizer).

approximately 350 grams tomatoes of your choice (I used exotic tomatoes and cherry tomatoes, cut in half).

Instructions:

Pre-heat your oven to 180 degrees Celsius / 350 degrees Fahrenheit.

To make the Pesto:  Cut the brinjal in half, lightly drizzle with olive oil and season with salt and pepper. Put the brinjal in the heated oven and roast for about 25/30 minutes or until done. Then remove from the oven.  Scoop out the insides and discard the skin. Allow to cool. Place the cooled flesh of the brinjal into a food processor and add all the other ingredients.  Process until the consistency you like and taste and add more salt or pepper if necessary. If you find that you would like a thinner consistency, by all means add another tablespoon or two of olive oil .

In the meantime, place the spiralized butternut onto a couple of baking sheets. You may want to just get a knife and cut the spiralized butternut pieces a little shorter (mine were massively long) so it’s more edible. Drizzle with a little olive oil and season with salt and pepper. Mine took about 8 minutes till it was firm but done. (Try not cook the butternut until it is too soft, as it will just mash up and break when tossing through the pesto.) When done, set aside and keep warm.

Whilst the butternut spaghetti is in the oven roasting, dry toast the walnuts, and roast your tomatoes.

To dry toast the walnuts:  This you do by just adding the dry walnuts to a small frying pan and frequently toss with a wooden spoon.  You do not add any oil to these, as nuts have their own natural oils. Continue to toast until slightly fragrant, and then remove from the stove and set aside.

To roast the tomatoes:  Place the tomatoes (cut side down if you cut them in half) on a baking sheet, drizzle the tomatoes with olive oil, salt and pepper. Place in the pre-heated oven and allow to roast till the tomatoes pop in the oven and look a bit wrinkled.

Once everything is done, serve hot.  Add more cherry tomatoes and fresh basil leaves for garnish.

Enjoy 🙂

NB*  For the pesto: If you do not have a food processor and will be using a blender, you may want to use a pestle and mortar and break the nuts up more.

Also, quantities do not have to be the same and can vary. (That is what I like about pesto’s, you can make it your own)

 

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Mint Pesto Marrow (Zucchini, Courgette) Spaghetti with Herb Roasted Chickpeas and Feta

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I totally love this meal.  I don’t even bother to have it hot, it is so good cold.  I usually make extra and then have it the next day for lunch.  I am confused whether that is genius or just downright lazy…whatever, it works for me.  Just one thing with this, is the roasted herb chickpeas must be crunchy.  I don’t know what it is with me, but I just love ‘the crunch’.

I seem to be making loads of mint pesto these days, the mint in my garden is going all kinds of crazy, thanks to the excessive rains we are having.  But it is all good.

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Mint Pesto Marrow (Zucchini/Courgette) Spaghetti with Herb Roasted Chickpeas and Feta

Preparation and total time: 20 minutes

Serves 3-4

Ingredients:

3 large marrows (zucchini/courgette) spiralized. (This is what I used but definitely will depend on the size of your marrows (zucchini/courgettes), so spiralize until you have enough for each serving)

roasted herb chickpeas (the amount totally depends on you, I love these, so I feel zero guilt and load them on my meal)

crumbled feta cheese

For the mint pesto

1 cup fresh mint leaves, packed

handful of fresh parsley leaves

2 handfuls of macadamia nuts, crushed

2 cloves of garlic

1 onion (medium-sized) chopped finely

zest of 1 lemon

juice of 1/2 lemon

2 Tablespoons of olive oil

Instructions:

For the Roasted Chickpeas:

Once chickpeas are cooked and drained, place the chickpeas on a baking tray. Sprinkle with a salt and pepper and a drizzling of olive oil.  I did mine for about 45 minutes on 180 degrees celsius. Whilst the chickpeas are in the oven, keep checking on them and give them a good toss and stir around, so they roast evenly.  Also, sneak in a taste periodically to check for the crispness you want.  Once they are done, remove the baking tray from the oven and generously add some dried origanum or any other herbs you prefer.

For the Pesto:  

Put all the pesto ingredients in a food processor or good blender and blend until it reaches the consistency that you like.

Add the pesto to the spiralized marrows (zucchini/courgette) and top with the roasted herb chickpeas and feta.

Enjoy 🙂

NB*  I like this meal cold, and personally feel that the warmed version sort of loses the actual taste, but if you want you can warm it up by adding it to a pan and heating up and then take off the heat, and lastly add the chickpeas and feta.

Also, if you have extra pesto left over, place it in a sealed jar and keep in the refrigerator. This will keep for a few days.