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Aubergine ‘boats’ stuffed with tagliolini and Pesto di Pra’

for  4

Easy

Ingredients for 4 people:

• 2 aubergines

• 280 gr. tagliolini (thin flat ribbon egg pasta  similar to tagliatelle)

• Garlic q.s.

• Extra virgin olive oil

• Pesto di Pra’

Procedure

Wash the aubergines, slice them in half lengthways, scoop out the aubergine flesh, so that you have 4  shells. Chop the aubergine flesh and cook  in a pan seasoned with oil, garlic and salt.
Place the hollowed out aubergine boats on a baking tray, brush lightly with some oil and sprinkle with salt.  Bake for about 15/20 minutes.
Cook pasta, drain  and add the aubergine cubes and Pesto di Pra’. 
Put tagliolini into the aubergine shells and serve decorating with basil leaves.
(Recipe by Natalia Cattelani).