Roasted Eggplant and Arugula Pesto Pasta

Ingredients

• Eggplant (1 large, diced)
• Olive oil (3 tablespoons)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)
• Pasta (1 pound)
• Garlic (2 cloves, peeled)
• Arugula (2 cups)
• Parmesan cheese (1/2 cup, grated, plus extra for garnish)
• Pine nuts (1/4 cup)
• Fresh basil leaves (2 cups, plus extra for garnish)
• Lemon juice (1 tablespoon)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Spread the diced eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to evenly coat.
3. Roast the eggplant in the preheated oven for 20-25 minutes, or until it's golden and tender.
4. While the eggplant is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
5. In a food processor, combine the roasted eggplant, peeled garlic, arugula, grated Parmesan cheese, pine nuts, fresh basil leaves, lemon juice, remaining olive oil, salt, and pepper. Process until smooth to create your pesto sauce.
6. In a large skillet, add the pesto sauce and the cooked pasta. Toss over medium heat until the pasta is well coated and heated through.
7. Serve the pasta hot, garnished with additional Parmesan cheese and fresh basil leaves. Enjoy!