hello friends
I'm Elysa welcomback to my chanel
Today we prepare
Pasta Fusilli
Pesto and eggplant If like video
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see you
 
cut the eggplant into squares
and we put it in a strainer
 
we add a teaspoon of salt and mix
let it sit for about 30 minutes
so that it can drain its juice and thus remove
its bitterness
in a pan we put vegetable oil
and when it is hot we throw the eggplant
when they are well toasted we remove
and place it on an absorbent kitchen paper
 
put the daughters of basil in a bowl
and then we add ricotta cheese
or cream cheese.  cherry tomato
 
almonds
Parmesan
and we mix everything well
we pour everything into a blender
and add
Olive Oil
and half a glass of water
now we turn on the blender
and mix for a minute until you get a
smooth cream
our pesto is ready
to season the pasta
when the salt water is boiling
we make the fusilli
and once they are to the tooth
or AL DENTE.  we put the pasta
in our pesto cream
now
add the eggplants on top and mix
 
to give our plate
a very special extra
we can toast the almonds cut into pieces
and throw them on top
it's a dish delight
for its flavor and texture
I hope you liked this recipe
BUON APPETITO friends
 
