The Perfect Pasta Salad

500g penne pasta
5g fresh basil
5g fresh mint
1 lemon
70g green olives
1 aubergine
30g pine nuts
200g mixed leaves
olive oil
50g sun dried tomatoes
5g butter

The Pasta:

• Cook the pasta according to the instructions on packet. Once ready cool the pasta with cold water for 2 min.

The Aubergines:

• Cut the aubergines lengthwise and sprinkle with generous amount of salt, on both sides. Leave for 10 min.
• Wipe all the salt and liquid from the aubergines and cut into 2 cm cubes.
• Fry the aubergines in olive oil, add the olives for last minute of frying. Remove and place on paper towel to get rid of the excess fat.

The Salad:

• In another pan, toast the pine nuts with a nob of butter until golden brown.
• Put the leaves and the herbs in a large mixing bowl, add all other ingredients including pasta and aubergines.
• Drizzle the lemon juice. Season to taste, mix gently and serve.

Love to eat!