Sundays are perfect for cooking dinner – it’s a great way to unwind after the weekend and relax before the week ahead. Plus, if you’re like me and do the bulk of your grocery shopping on Sundays, then your fridge will be fully stocked and you’ll have all the ingredients you need on hand to prepare a delicious dinner. One added benefit of cooking a big meal on Sunday is you’ll have some tasty leftovers to save for lunch during the week.

One of my favorite hearty meals during the winter is a a big bowl of homemade pasta. Because pasta is so versatile, it’s fun to experiment with different sauces, proteins, veggies, and herbs, depending on your tastes and what’s in season. The more you try out different combinations, the more you get to know what works well together, and before long you’ll have your own staple pasta recipes. Here is one of my favorite preparations of pasta with a basil-walnut pesto:

Basil pesto pasta with roasted eggplant and walnuts
Ingredients
Pesto
– A couple of large handfuls of fresh basil leaves, stems removed
– A couple of spoonfuls of walnuts (you can also use pine nuts)
– 2-3 garlic cloves
– 1/2 cup of olive oil
– 1/2 cup of freshly grated parmesan cheese
Pasta
– 2-3 cups of dry pasta of your choice (this serves 2-3 people)
– 1 eggplant, cubed into 1-inch pieces
– Red pepper flakes (optional)
– A spoonful of toasted walnuts to top
– A chiffonade of basil to top
– Salt, pepper, olive oil

Directions
1. Prepare your pesto by combining your basil, walnuts, and garlic in a food processor until ingredients are finely processed. Add in your olive oil in a stream while continuing to process, until smooth. Add in your cheese, and pulse a few more times until well-combined. Set aside in a bowl until ready to use.
2. Preheat oven to 400 degrees F.
3. Chop your eggplant into 1-inch cubes, and toss with a healthy drizzle of olive oil, salt, pepper, and (optional) red pepper flakes. Spread on a baking sheet lined with parchment paper or aluminum foil.
4. Roast your eggplant for roughly 20 minutes, tossing eggplant cubes halfway through to give an even roast.
5. Toast your walnuts over stop top until golden and smokey.
6. Meanwhile, boil your pasta water with olive oil and salt. Cook pasta according to directions, and drain.
7. While pasta is warm, toss with pesto. Add in roasted eggplant, toasted walnuts, and ross. Top with basil chiffonade.
8. Enjoy with a glass of red wine!