Aubergine Thai Green Pesto Pasta

Boil a kettle

Trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the chopped aubergine with a generous pinch of salt and cook for 10-12 min or until golden and tender

Peel and chop your shallot[s] in half

Peel your garlic

Chop your green chilli[es] in half lengthways and deseed (scrape the seeds out with a teaspoon)

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add your spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

Add the halved shallot and peeled garlic to a food processor with the chopped green chilli (can't handle the heat? Go easy!), your Thai basil and a pinch of salt

Add your creamed coconut, the juice of the lime[s], your vegetable stock mix, half your roasted peanuts and 1 tbsp [2 tbsp] [3 tbsp] olive oil

Blitz until smooth – this is your Thai green pesto

Tip: Don't have a food processor? Finely chop the ingredients and grind in a pestle & mortar instead!

Chop your cherry tomatoes in half

Chop the remaining roasted peanuts roughly

Once the aubergine is tender, add the cooked spaghetti to the pan with the Thai green curry pesto, halved tomatoes and a pinch of salt

Add a splash of the reserved pasta water and give everything a good mix up until the pasta is fully coated – this is your aubergine Thai green pesto pasta