Trenette With Eggplant And Basil Pesto Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1054
FAT
216%
CHOL
52%
SOD
49%

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Ingredients for 4 servings

1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes

1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup

2/3 cup extra-virgin olive oil

1 pound trenette or other short-cut pasta

1/2 teaspoon kosher salt, plus extra for seasoning

Kosher salt and freshly ground black pepper

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

1 clove garlic

1/2 cup (1 1/2 ounces) grated Parmesan

1/4 cup toasted pine nuts (see Cook's Note)

2 packed cups fresh basil leaves

1/4 cup extra-virgin olive oil

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