Ingredients

• 1 large aubergine topped and tailed and cut into 1cm rounds
• 3 cups pasta
• 100 grams parma ham (or use smoked pork)
• 4 marinated artichokes, halved
• 2 cups lettuce leaves
• 12-16 semi-dried marinated tomatoes
• 100 grams shiitake mushrooms

Pesto

• ½ cup each of mint leaves, parsley and basil
• 70 gram packet walnuts
• 2 cloves garlic, crushed and peeled
• ½ cup grated Parmesan cheese
• ½-¾ cup olive oil

Method

1. Lightly brush the aubergine slices with oil and grill or pan-fry until golden. Cut in half.
2. Cook the pasta in boiling salted water until al dente. Drain well.
3. Toss pasta, ham, artichokes, lettuce, tomatoes and quartered mushrooms. Serve in large bowls with pesto.

Pesto

1. Put the mint, parsle, basil, walnuts, garlic and Parmesan into a food processor and process until smooth.
2. Gradually process in the oil until the pesto is thick. Add more oil if it is too thick. Season with salt and pepper.