Veggie Pesto Pasta & Peel Chips

VEGGIE PESTO PASTA

AND PEEL CHIPS

MICHELE BOLLINO | ITALY Pasta with pesto veggie is an innovative idea able to combine the concept of "good and healthy" with that of "zero impact food". The selected products were broken down into their parts and then brought together to complete the preparation, nothing was wasted!

SAVED FOOD Vegetables and Leafy Greens

INGREDIENTS SERVINGS 2

PREP 25 minutes

METHOD COOK 25 minutes

100 g Pasta 20 g Eggplant 15 g Rocket or Arugula (Or any type of Leafy Green) 8 g Almonds 5 g Grated Parmesan Cheese 5 g Cherry Tomatoes 5 g Extra Virgin Olive Oil Salt

Pepper 1. After washing rocket and cherry tomatoes (keeping the skin and stems) blend them into the cutter adding shelled almonds, grated cheese, salt, pepper and oil, until a homogeneous cream is obtained.

2. In the meantime, wash the eggplants and separate the skin from the pulp.

3. Steam the pulp in the oven for about 10 minutes at 180°F.

4. Cook the pasta and toss it in the pan with the vegetable pesto and eggplant pulp.

5. Cook the eggplant peel in oven for 7 minutes at 180°F.

6. Garnish the finished with the eggplant peel chips and enjoy!