Pesto Pasta with Air-Dried Ham and Greens

🥘 Ingredients

• aubergine 2
• oil 3 tbsp
• salt and pepper 1 pinch
• penne pasta 500 g
• red pesto 160 g
• semi-dried tomatoes 180 g
• salt and pepper 1 pinch
• rocket 65 g
• serrano ham 60 g
• hard cheese 40 g

1. 1

   Heat the oven to 200 °C and line a baking sheet with baking paper.
2. 2

   Rinse the aubergine and cut it into roughly 2 cm dice. Toss them with oil and salt and pepper , and spread them out on the baking sheet.
3. 3

   Roast them in the oven for 20 minutes , until the aubergine pieces are golden and tender. Turn them once or twice along the way.
4. 4

   Cook the penne pasta in lightly salted water until al dente. Save a little of the cooking water, drain the rest and let the pasta drip off.
5. 5

   Toss the red pesto through the pasta with the roasted aubergine and the semi-dried tomatoes . Loosen the consistency with a little of the pasta cooking water if needed.
6. 6

   Season to taste with salt and pepper .
7. 7

   Rinse the rocket and pour the oil off the semi-dried tomatoes.
8. 8

   Fold the rocket and the semi-dried tomatoes into the pesto pasta and arrange it on a deep platter or in individual deep bowls.
9. 9

   Tear the serrano ham into smaller pieces and roll them up lightly.
10. 10

    Serve the pesto pasta with the ham and a good grating of hard cheese on top.