Hello!
I hope you had time to make eggplant Parmesan. We were so pleased with the recipe, which, fortunately, to prepare it reached for two refractory and today we could eat reheated leftovers.
And as they say it always tastes better reheated on this occasion was no exception.
only thing we changed was rice and some pasta with pesto, which helped add a touch more Italian.
Pesto buy it but it is very easy to make, simply mix in food processor:
Pesto Pasta
Pasta of screws (or your choice, follow the cooking instructions)
a bunch of fresh basil
3 tablespoons or more olive oil a little fist
raw pine nuts 3 cloves garlic medium
freshly grated Parmesan cheese (optional)
In a food processor, process all ingredients, leaving the olive oil until emulsified final. Add it to pasta and disfútalo!
I love to use different sauces for pasta and do not always use tomato sauce. and you, do you have any favorite sauce for pasta?
Have a great day and thanks for visiting my blog.
Namaste,
Lau-raw = o)
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