Pasta with Vegetables, Goat Cheese and Mint

Ingredients

• 30 g pine nuts
• 0.5 bunch Basil
• 0.5 bunch mint
• 50 g pecorino (grated)
• 1 Garlic clove
• 60 ml extra virgin olive oil
• Salt
• pepper (ground)
• 350 g spaghetti
• 1 small eggplant
• 1 Zucchini
• 4 tomatoes
• 1 small onion
• 1 Garlic clove
• 1 red chili pepper
• 3 tbsp olive oil
• 100 g goat cheese (sliced)

Instructions

1. 1.

   Toast the pine nuts in a dry pan for a few seconds. Wash and shake off excess water from basil and mint. Pulse the herbs in a blender. Peel and roughly chop the garlic. Add pecorino, pine nuts, garlic and olive oil to the blender and puree into a thick paste. Season with salt and pepper.

2. 2.

   Cook the spaghetti in plenty of salted water until al dente. Meanwhile, wash the eggplant, trim ends, cube it, sprinkle with salt and let sit for 10 minutes, then rinse cold and drain well. Peel, wash and halve the zucchini lengthwise, slicing into thin strips. Score tomatoes crosswise, blanch briefly in boiling water, cool, peel, core and cut into wedges. Wash, deseed and finely chop the chili pepper. Peel and finely mince onion and garlic. Heat olive oil in a large pan, sauté onions and garlic briefly. Add the vegetables and chili, stir frequently and simmer for about 6 minutes over medium heat.

3. 3.

   Toss the spaghetti gently with the cooked vegetables and plate with goat cheese slices. Drizzle 1–2 tbsp of mint sauce over each serving and serve immediately.