Pesto Pasta Recipe
  Pesto Calabrese
For an extra kick of heat, adjust spice with chilli flakes
Cook Time: 10 - 15 minutes

Difficulty: Easy
Serves: Makes 200 g


120 g red bell pepper, de-seed and roasted
40 g aubergine peeled & diced
30 g tomato, blanched, deseed and deskined
6ml olive oil
20 g onion, sliced
Arqa salt and black pepper to taste
80 g ricotta cheese
40 g Parmesan cheese
5 g basil
5 g garlic


All ingredients are available at Foodhall stores


  1. Place the eggplant in a colander and toss with salt; keep it aside for 20 mins.
  2. Once done, drain the eggplant and dry it on paper towels; set aside.
  3. In a pan, heat oil. Add onion and garlic; cook it until soft and lightly caramelized or till it is translucent.
  4. To this add the drained and dried eggplant and stir it occasionally.
  5. Add chopped tomatoes and cook further until the tomatoes are soft.
  6. After all it is soft and perfectly cooked, transfer it to a food processor and add roasted red peppers, ricotta, parmesan and basil; puree until smooth. Season with salt and pepper.