Serves: 2 as main course
FlexiPoints: 6

Suggested wine: a mineral white red like a Bierzo from Spain
Special equipment: a blender

Difficulty: Easy
Time: 1 hour

Ingredients:
200g casarecce pasta
1 aubergine
1 smoked garlic clove
2 tbsp finely chopped coriander
2 tbsp oil
Ricotta Salata di Pecora
Salt and pepper to taste

Ingredient replacement:
Smoked garlic -> Garlic
Ricotta salata -> turkish feta
Caserecce pasta -> most short pasta shapes

Ingredient note: none

How-to:
1. Bake the aubergine in an hot oven at 180C for 40’ or until very soft. Let cool down. Peel and chop the pulp in cubes.
2. Make a pesto (in a blender) out of the aubergine, oil, coriander, garlic and a pinch of seas salt.
3. Boil the pasta in abundant salted water. Mix it when still warm with the pesto and 2 tbsp of its cooking water.
4. Serve with the ricotta salata grated on top.