Hey hun, its time to pile on with the carbs again! In fact, we’ll go all-vegetarian today. For lunch, we have San Remo’s spinach fettucine with some pesto sauce. After boiling the fettucine for some while (does take a while to boil!), I throw in the chopped eggplant into the boiling pot at the end of the fettucine’s boil. After I started heating up the wok with some oil, I cooked the chopped onions and let it simmer for a bit over the oil and added a sprinkle of salt in it before adding the eggplants, pesto sauce and finally the pasta. I also added some chilli flakes for additional flavour. When served, I added some capers and shredded parmesan cheese and decorated the plate with tomatoes.
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