Cashew & Fresh Basil Pesto Pasta with Crispy Aubergine & Cherry Tomatoes

• Aubergine & Pasta
• 1 medium aubergine, cut into 2cm cubes, skin on
• 150g cherry tomatoes, halved
• 200g pasta (spaghetti, macaroni, or preferred shape)
• 1 tbsp extra virgin olive oil
• 1/4 tsp chilli flakes (optional)
• Salt and black pepper to taste
• Pesto
• 40g fresh basil (about 2 generous handfuls)
• 40g broken cashews
• 1 clove garlic, peeled
• 1 tbsp lemon juice
• 35g parmesan cheese, finely grated
• 60ml extra virgin olive oil
• 1/2 tsp salt

1. Toss the 1 medium aubergine cubes with 1 tbsp extra virgin olive oil, a pinch of salt, and 1/4 tsp chilli flakes if using.
2. Air-fry at 195°C for 12–14 minutes, shaking halfway through, until golden and tender.
3. In a dry pan over medium gas heat, toast the 40g broken cashews for 2–3 minutes until fragrant and golden, then set aside to cool slightly.
4. Boil the 200g pasta in salted water until al dente, reserving 60ml pasta cooking water before draining.
5. In the blender jug, pulse the toasted 40g broken cashews, 1 clove garlic, and 1/2 tsp salt 3–4 times.
6. Add the 40g fresh basil, 35g grated parmesan, 1 tbsp lemon juice, and 60ml extra virgin olive oil.
7. Blitz on speed 3–4 for 15–20 seconds until smooth and vibrant green.
8. Return the warm, drained pasta to the pot off the heat.
9. Stir in the blended pesto and half of the reserved pasta water, tossing vigorously until glossy.
10. Fold in the roasted aubergine cubes and 150g halved cherry tomatoes.
11. Finish with black pepper and extra parmesan cheese.

← All recipes