>> servings: 4
>> source: https://www.nemlig.com/opskrifter/pestopasta-skinke-groent-98004080
>> course: Dinner, Main
>> cuisine: Italian
>> method: Oven, Stovetop

Heat the #oven{} to 200 °C and line a #baking sheet{} with baking paper.

Rinse the @aubergine{2} and cut it into roughly 2 cm dice. Toss them with @oil{3%tbsp} and @salt and pepper{1%pinch}, and spread them out on the baking sheet.

Roast them in the oven for ~roast{20%minutes}, until the aubergine pieces are golden and tender. Turn them once or twice along the way.

Cook the @penne pasta{500%g} in lightly salted water until al dente. Save a little of the cooking water, drain the rest and let the pasta drip off.

Toss the @red pesto{160%g} through the pasta with the roasted aubergine and the @semi-dried tomatoes{180%g}. Loosen the consistency with a little of the pasta cooking water if needed.

Season to taste with @salt and pepper{1%pinch}.

Rinse the @rocket{65%g} and pour the oil off the semi-dried tomatoes.

Fold the rocket and the semi-dried tomatoes into the pesto pasta and arrange it on a deep platter or in individual deep bowls.

Tear the @serrano ham{60%g} into smaller pieces and roll them up lightly.

Serve the pesto pasta with the ham and a good grating of @hard cheese{40%g} on top.