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Pasta dishes have long been celebrated for their ability to deliver comforting, satisfying meals that can easily adapt to various ingredients and flavor profiles. Among the many pasta recipes out there, the Spicy Eggplant & Hatch Chili Pesto Pasta stands out as a vibrant and bold dish that tantalizes the taste buds while offering a hearty vegetarian option. This recipe is a delightful fusion of roasted eggplant, fiery Hatch chiles, and a fresh basil pesto that packs a punch. The combination of these ingredients not only creates an exciting flavor profile but also brings a wealth of nutritional benefits to the table.

Eggplant & Hatch Chili Pesto Pasta

Discover the vibrant and bold flavors of Spicy Eggplant & Hatch Chili Pesto Pasta, a delicious vegetarian dish that combines roasted eggplant, zesty Hatch chiles, and a fresh basil pesto. This easily adaptable recipe is packed with nutrition, offering a satisfying meal for all occasions. With simple preparation steps, anyone can create this comforting pasta dish. Perfect for impressing guests or enjoying a cozy dinner at home, it's a must-try for spice lovers and health enthusiasts alike.
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Ingredients
  

2 medium eggplants, diced into 1-inch cubes

1 cup fresh basil leaves, packed

1/2 cup roasted Hatch green chiles, chopped (canned or fresh)

1/2 cup grated Parmesan cheese, plus extra for serving

1/3 cup high-quality extra virgin olive oil

3 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust based on your spice preference)

Sea salt and freshly ground black pepper, to taste

12 oz spaghetti or your pasta of choice

1/4 cup pine nuts, toasted (optional for extra crunch)

Extra fresh basil leaves for garnish

Instructions
 

Prepare the Eggplant: Begin by preheating your oven to 400°F (200°C). In a large mixing bowl, toss the diced eggplants with a drizzle of olive oil, a generous sprinkle of sea salt, and black pepper. Spread the seasoned eggplant cubes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes or until golden brown and tender, flipping halfway through for even cooking.

    Make the Pesto: Once the eggplant is roasted and slightly cooled, transfer it to a food processor. Add the fresh basil leaves, roasted Hatch green chiles, grated Parmesan cheese, minced garlic, red pepper flakes, and a pinch of salt and black pepper. Pulse the mixture until it is finely chopped but still has some texture, scraping down the sides as needed.

      Incorporate the Olive Oil: With the food processor running, slowly drizzle in the olive oil. Continue processing until the pesto reaches a creamy yet slightly chunky consistency. Taste the pesto and adjust the seasoning with more salt, pepper, or red pepper flakes if desired.

        Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until it is al dente. Prior to draining, reserve about 1 cup of the starchy pasta water for later use, then drain the pasta.

          Combine Pasta and Pesto: In a large mixing bowl, combine the drained pasta with the eggplant and Hatch chili pesto. Toss gently to coat the spaghetti evenly, adding reserved pasta water a little at a time as needed to achieve your desired sauce consistency.

            Finish and Serve: If using, fold in the toasted pine nuts for added texture and flavor. Plate the pasta into serving bowls, garnish with extra fresh basil leaves, and generously sprinkle with additional grated Parmesan cheese before serving.

              Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings

                Presentation Tips: Serve the pasta in shallow bowls for an elegant touch, and consider drizzling a little extra olive oil over the top for a glossy finish.