Penne with walnut pesto and eggplant from Herbal Kitchen: Cooking With Fragrance and Flavor by Jerry Traunfeld

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Notes about this recipe

  • cookn on August 08, 2024

    We enjoyed this as a light supper with a salad. I used gf banza rotini in place of the penne as my husband has coelic. I also added a squeeze of lemon- it added a bright note to the dish. Overall though- a good way to utilize basil from our garden and chip away at the supply of walnuts we were gifted from family. The eggplant was very nice. I would consider adding sundried tomato and mushrooms in the future. Would also be nice with some diced chicken.

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