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2 packed cups fresh basil leaves |
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1/4 cup toasted pine nuts |
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1/2 teaspoon kosher salt, plus extra for seasoning |
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1/4 teaspoon freshly ground black pepper, plus extra for seasoning |
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2/3 cup extra-virgin olive oil |
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1/2 cup (1 1/2 ounces) grated Parmesan |
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1 pound trenette or other short-cut pasta |
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1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup |
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1/4 cup extra-virgin olive oil |
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1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes |
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Kosher salt and freshly ground black pepper |
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