Eggplant and Arugula Pesto Pasta

Ingredients

• Salt and pepper - To taste
• Lemon juice - 2 tablespoons
• Fresh basil leaves - 1 cup
• Pine nuts - 1/4 cup
• Parmesan cheese - 1/2 cup, grated
• Pasta - 8 ounces
• Arugula - 2 cups
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Eggplant - 1 large, diced

Instructions

1. Preheat the oven to 400°F.
2. Place the diced eggplant on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the eggplant in the oven for 20-25 minutes, or until golden and tender.
4. While the eggplant is roasting, cook the pasta according to package instructions. Drain and set aside.
5. In a food processor, combine the roasted eggplant, garlic, arugula, Parmesan cheese, pine nuts, basil leaves, lemon juice, salt, and pepper. Pulse until smooth and creamy.
6. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pesto sauce and cooked pasta. Toss until well coated and heated through.
7. Serve the eggplant and arugula pesto pasta hot, garnished with additional Parmesan cheese and fresh basil leaves.