This yumminess (which I failed to photograph) had three components:
(1) obviously pasta. A kind with ridges to hold the pasta. I made 2 packages.
(2) Eggplant and white beans: Peel two eggplants and slice into 1/4 inch thick rounds. Cook on medium high heat in olive oil, minced garlic, salt and some red pepper flakes until the begin to char and soften. Add a can of drained & rinsed white beans & keep cooking until those begin to fall apart.
(3) The pesto: Quantities here are admitted guesstimates because I made it as I went along, but blend up the following:
About 3 medium-large ripe tomatoes
about 8-10 sundried tomatos and a glug of their oil
about a cup of walnuts
about a cup of grated hard white cheese
about a tsp of minced garlic
salt, pepper, juice of half a lemon
1/2 a cup or more of additional good olive oil or lemon oil oil
Blend, taste, adjust, then mix in as much chopped parsley and basil as you have around.
Mix the 3 parts together in a bowl and serve warm. Summer heaven.
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