Rigatoni With Eggplant And Dried Tomato Pesto

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Nutrition per serving    (USDA % daily values)
CAL
569
FAT
141%
CHOL
19%
SOD
27%

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Ingredients for 4 servings

1 medium eggplant (about 1 pound)

2 tablespoons crumbled chevre cheese (goat cheese) (optional) or feta cheese (optional)

6 ounces dried rigatoni pasta or other short pasta (such as penne or fusilli)

1/4 teaspoon fresh ground black pepper

Dried Tomato Pesto (use 1/2 cup)

2 tablespoons olive oil

fresh Italian parsley

1/2 teaspoon salt

8 garlic cloves , chopped

1/4 cup pine nuts or slivered almond

3/4 cup sun-dried tomato packed in oil , reserving oil (about 3/4 of a 7-ounce jar)

1/4 cup snipped fresh basil , crushed or 1 tablespoon dried basil , crushed

olive oil , to equal 1/2 cup

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