Last Friday, I did what I often do when it comes to an evening meal for Mr. Scrummy and I. I schemed and planned in my little down-time moments (aka day-dreaming at my desk) throughout the day what I was going to cook.
But by the time I got home, I was so exhausted in that Friday night way that we all know only too well that, well, let’s just say I wasn’t bounding into the kitchen full of the joys of spring to roast my chicken that I’d just bought in quite the same energetic fashion that I’d imagined earlier in the day! ‘Forget roasting a chicken, let’s just get a takeaway,’ said thoughtful Mr. Scrummy. ‘Oh no, that’s OK, it won’t take long to do,’ she replied, still totally convinced that the words coming out of her mouth were true. But as pots and pans and carrots and potatoes and half lemons to shove up a chicken’s bottom flew, and half an hour ticked over to an hour … and the rest … OK, yes I did regret my earlier enthusiasm. A lot.
Because, as we all know, Friday is the night for flaking out on the sofa with a pizza and a movie. Not roasting your own chicken and all the trimmings. Silly me!
But … and now here’s the point … IT WAS WORTH IT THE NEXT DAY. Because what did I have then? Lots of lovely juicy leftover roast chicken of course. Which really did turn out to be super handy because Mr. Scrummy and I were painting our apartment that day ready for renting as we prepare to leave Greece and settle in the UK. It was pretty useful to have something to throw into a quick dinner at the end of all the hard work.
Soooo … I made this aubergine, courgette, walnut & chicken pesto spaghetti. I know, that’s a bit of a mouthful to say and doesn’t sound easy at all (sorry, I couldn’t decide what to leave out of the title so I shoved it all in!) Plus, aubergine and courgette? What’s she talking about? (That’s eggplant and zucchini to you … or most of you, I suspect.)
Trust me, though, like any pesto this really was easy. And truly delicious, too, if I may say so. The sauce reminded me a little of a usually-smoky and sometimes-creamy dip we have over here in Greece called ‘melitzanosalata’ (say ‘mel-itz-an-o-sal-AT-a’), or aubergine salad. Basically, very similar to the Middle Eastern Baba Ganoush, if you’re familiar with that at all.
All I did to make this simple beauty was roast a small diced aubergine together with a diced courgette for about half an hour. Why the courgette? Well, to be honest I just had one in my fridge, so decided to add it in. You know, extra veggies and all that. I do like courgettes but they don’t have the most memorable flavour when mixed in with other things, so I suspect you could leave it out of this recipe if you didn’t have one and that would be just fine!
I then whizzed the roasted, diced veggies in the food processor with a handful each of walnuts, parmesan cheese and fresh herbs (looking back at my photos, I see that I used mint and oregano, but you could use whatever you have), a small garlic clove (or half a clove if you prefer to be on the conservative side with raw garlic in pesto) and a squeeze of lemon. Af-TA, as the Greeks say … that’s it!
Then, stir the pesto sauce through your hot cooked pasta, adding a little reserved cooking water to make the sauce a little silkier, throw in your leftover chicken and heat through in the pan a little. Serve up your dish, then scatter over more parmesan and some chopped parsley and you’ve got one very delicious and fast Saturday-afternoon-while-painting-the-apartment meal. Or any-day-while-doing-(almost)-anything meal, of course!
And if you’d like to see where I live here in Athens, Greece, just look carefully at this next picture because just about the whole neighbourhood is reflected around the edge of the dish! Ha! Yes, I did forget that this particular dish, a pretty shade of blue though it is, doesn’t behave itself very well in that sense. If you look closely on the left side, you’ll also see that it was a lovely sunny day with only a cute little wispy cloud in the sky!
There are two things left to say here. Three, actually. 1. This pesto could very happily double up as a dip to eat with tortilla chips or raw veggies or whatever you usually like to dip into dips. 2. This recipe actually makes quite a lot of sauce. I stirred it all through the spaghetti, but you might want to save a little and use the rest for said dip. 3. You really don’t need to add chicken to this dish. It would still be super tasty without it! In other words, you don’t need to become Friday-night-crazy-lady-or-gentleman like I did in order to create this deliciousness!
So, am I the only one to begin something a bit over-ambitious for the moment (not necessarily just cooking) and regret it? I know, probably just me on a Friday night. And … what dishes do you like to make to use up your leftover roast chicken in? Yes, I’m definitely looking to milk my readers (looking right at you!!) for all their great ideas!
Oh, and by the way, I decided I couldn’t put off joining Twitter any longer and … oh my goodness, that thing is mighty addictive! Why didn’t anyone warn me?!
Aubergine, courgette, walnut & chicken pesto spaghetti
Ingredients
- 1 small aubergine eggplant, cut into smallish cubes
- 1 medium-sized courgette zucchini, also cut into smallish cubes
- 1/3 cup olive oil plus a little more for roasting
- 2.6 ounces walnuts
- 1/4 cup parmesan cheese, grated
- about a handful of fresh herbs chopped (I used oregano & mint)
- 1/2-1 small garlic clove
- a couple of squeezes of lemon juice
- black pepper to taste
- spaghetti fresh or dried (I used about 3.5 ounces/100 grams per person dried)
- leftover roast chicken I used about 2.6 ounces/75 grams per person, but use as much or as little as you like - or have left!
- a little fresh chopped parsley and extra parmesan cheese to serve
Instructions
-
Pre-heat the oven to 390F/200C.
-
Put the aubergine and courgette together on a baking tray, drizzle with a little olive oil and roast for 30 minutes or until the aubergine is nice and soft.
-
Put a pan of water on to boil for the spaghetti, then cook according to the packet instructions.
-
While the spaghetti is cooking, put the roasted aubergines and courgettes, walnuts, parmesan, herbs, garlic, lemon juice & pepper in a food processor and blitz until it forms a paste. Then, with the motor running, add the olive oil a little at a time until the paste has the consistency of a thick pesto sauce.
-
Drain the pasta, reserving a little of the cooking water, then return it to the pan
-
Stir the chicken and pesto sauce through the spaghetti (you may not wish to add all of the sauce, although I did!). Add a little of the reserved cooking water to make the sauce a little silkier. Heat through a little to make sure the chicken is well heated.
-
Serve immediately sprinkled with the chopped parsley and extra parmesan.
Recipe Notes
You could happily leave the chicken out of this recipe (even though the chicken was the star of the show in my post!)
Please do experiment with using this pesto as a dip ... and then write and tell me what you thought!
I hope you enjoyed this post! You can subscribe to receive posts directly to your inbox by entering your email address in the box below or at the top of the sidebar on the right.
You can also find more from Scrummy Lane on Facebook, Pinterest and Twitter and follow me on Bloglovin! Thanks so much for reading!
Alyssa @ My Sequined Life says
02 Apr 14 at 8:22 amDoes this look incredible, or what?! I’m so impressed with your Friday dinner ambitions. Most weeks I can muster just enough energy to pour myself a glass of wine before parking it on the couch! Loving the chicken in here and that pesto! Yum.
And I totally LOL’ed at your comments about the blue dish. I have a few metal mixing bowls that produce the same effect. One time I even caught a reflection of myself with messy hair and sweatpants taking the picture. Needless to say that one didn’t make the cut. 🙂
Helen says
02 Apr 14 at 6:53 pmLOL … you cheered me up on a slightly blah day with this comment, Alyssa! I laughed so much at you seeing your reflection in sweatpants in the bowl … hilarious!
Ashley says
02 Apr 14 at 6:28 pmOh wow, this looks awesome! Between the eggplant, zucchini, walnuts and parm … so many good things in one! I’m always overly-ambitious with my meal planning … and then I’m forced to power through when I have no motivation (because I’m too cheap to waste any ingredients in the fridge! lol)
Helen says
02 Apr 14 at 6:40 pmYou’ve got it in a nut-shell there, Ashley! That’s totally me! Still, at least we get some yummy meals at the end of it!
Jocelyn (Grandbaby Cakes) says
02 Apr 14 at 6:32 pmYou killed the game with this one! What an amazing group of flavors!!
Helen says
02 Apr 14 at 6:38 pmAw, thanks, Jocelyn! So lovely of you to say so!
Natalie @ Tastes Lovely says
02 Apr 14 at 6:52 pmI didn’t know eggplants were called aubergine and zucchini was called courgette. You just taught me something new! This pasta looks AMAZING! Perfect for spring time.
Helen says
02 Apr 14 at 7:06 pmYep, we Brits copied the French rather than the Italians on this one, for whatever reason. So happy to have taught you something today, Natalie!
Mary Frances @ The Sweet {Tooth} Life says
02 Apr 14 at 8:44 pmWow, that pesto is a lovely blend of unique ingredients! And I am having a serious craving for this dish now. What a fantastic dinner, Helen!
Helen says
02 Apr 14 at 9:09 pmThank you for saying so, Mary Frances! Somehow this just worked … I’ll definitely be making it again!
Skye says
02 Apr 14 at 9:21 pmI love the idea of a walnut pesto. And great use of leftovers.
Helen says
02 Apr 14 at 10:29 pmThanks, Skye! 🙂
Eva says
02 Apr 14 at 10:14 pmCette recette me plaît beaucoup, elle est très original! Je connais le pesto traditionnel mais celui-là est extra!
On ne voit pas beaucoup l’endroit ou t’habite en Athènes, le plat n’est pas asse grand!! !dommage!
C’est vrai qu’on peut utiliser aussi le pesto pour des toast…Bravo!
M. Scrummy était content?
Helen says
02 Apr 14 at 10:34 pmMerci beaucoup, Eva! Je suis tres contente que tu aimes le pesto! D’habitude, M. Scrummy prefere manger tres simple, mais heureusement il etait bien content ce jour-la! 🙂
Pam says
02 Apr 14 at 10:35 pmDelicious! I want to roast a chicken just to make this pasta. It looks fantastic.
Helen says
02 Apr 14 at 11:13 pmAw, that’s exciting! Please do!! 🙂
Norma | Allspice and Nutmeg says
02 Apr 14 at 10:44 pmThis is my kind of meal, Helen. The combination of ingredients is fantastic!
Helen says
02 Apr 14 at 11:13 pmThank you for saying so, Norma! This worked even better than expected, I have to say!
Lorraine @ Not Quite Nigella says
02 Apr 14 at 10:45 pmHehe I saw you on twitter-following you back! And well done for making the effort. Usually Friday night is a whatever night because there’s very little in the fridge and that’s combined with a need to go out by me. But if we stay in, it’s usually something quite odd thrown together and certainly nothing as delicious as this 🙂
Helen says
02 Apr 14 at 11:11 pmAw, thanks for following me on Twitter, Lorraine! I’m trying to get the hang of it so hopefully I’m doing OK 😉 I think this may have been my last Friday night effort for a little while! It’s slobbing on the lounge all the way from this week!
Aimee / WallflowerGirl.co.uk says
02 Apr 14 at 10:55 pmGorgeous! I love pesto and LOVE the sound of this!
Helen says
02 Apr 14 at 11:09 pmThanks, Aimee!
cheri says
03 Apr 14 at 12:10 amHi Helen, what a great idea roasting the veggies and then making a pesto out of them. Brilliant actually. I have a red bowl like your blue one. It’s really pretty but a little shiny.
Helen says
03 Apr 14 at 6:23 amHaha … I think you should show us some of your pictures with the red bowl in, Cheri! So glad you liked the pesto! I guess you could make all sorts of other pestos using roasted veggies, now that you mention it (cogs whirring …) 😉
Chantal says
03 Apr 14 at 2:51 amMy dear Helen wow wow wow!! I’am fond of all the ingredients in your dish. It looks so yummy and it is a complete meal.
The last Time I decided to cook something on friday night instead of ordering a pizza i cooked schewy gnocchis cause I used cornstarch instead of flour. And Mr J, my boyfriend who was hungry was also finally angry!!! I finished the night cooking rice for him!
Your recipe is a good idea and I like your pesto.
Take good care of you
Chantal
Helen says
03 Apr 14 at 6:21 amCoucou, Chantal! The moral of the story is … we shouldn’t cook on Friday nights! Your story reminds me of the first time I cooked for Mr. Scrummy …. I tried making sweet potato gnocchi for him but didn’t use a recipe. The gnocchi ended up tasting mostly of flour! 🙂
Liz says
03 Apr 14 at 4:27 amLOL…I took photos of some tomato soup that all had a purple reflection. Nothing that even major photo editing could eliminate! I never would have noticed the reflection had you not mentioned it…I think I was too focused on the incredible pasta!!
Helen says
03 Apr 14 at 6:17 amI think there’s a word for drawing others’ attention to your faults, Liz, but I can’t think of it right now (well, it is 6am!) Let’s hope the lovely folks at Foodgawker don’t spot the reflection, either … lol! 🙂
Chichi says
03 Apr 14 at 9:06 amMeal looks amazing. Page saved to try out recipe. Wonderful pictures as well
Helen says
03 Apr 14 at 9:36 pmAw, thank you, Chichi! If you remember, do let me know how it turns out if you do try making this.
Laura @ Raise Your Garden says
03 Apr 14 at 6:09 pmHi! Love this recipe but my husband is allergic to walnuts, any substitutions? I really like “nutty” aspect to dishes so I’d rather not have to omit altogether. Thanks!!
Helen says
03 Apr 14 at 9:34 pmHello, Laura! So glad you like the recipe. I think that you could easily use almonds or macadamia nuts in this instead of walnuts – just use the same amount. Or even pecans (which I’d say are a little like walnuts in texture). If you do end up trying it, I’d love to know how it turned out!
Cindy @ Pick Fresh Foods says
03 Apr 14 at 9:16 pmWow, your Friday night dinner is awesome. We usually do sometime simple or just some appetizers. We are usually so tired from the week we’d rather just sit, relax, and have a nice cold beverage. 😀
This dish looks absolutely delicious! I love the pesto. I’m going to try this!
Oh and by the way, between Pinterest, Facebook, Twitter and blogs I spend way too much time on the computer. I’m completely addicted! I may need therapy. haha
Helen says
03 Apr 14 at 9:31 pmI think this hive of Friday night cooking activity happened strictly just this one time, Cindy. Next week it’s definitely back to slobbing on the sofa with a pizza! I know what you mean about the social media thing. It’s hard to know where to stop!
Gintare @Gourmantine says
03 Apr 14 at 11:19 pmSooo, you’ve joined twitter, have you tried Instagram? Twitter is actually one social media I’ve never warmed up, Instagram on the other hand, is fantastic, it’s visual and so inspiring!
p.s. Fridays evenings are actually the times I love to go overboard with cooking, but that’s just weird me 🙂
Helen says
04 Apr 14 at 6:20 amGintare, I would really love to try Instagram – I suspect I’ll get REALLY addicted to that – but my phone isn’t up to it at the moment, so I have to wait a little longer for that one! Plus I’m not sure if I could cope with having to ‘attend to’ something else each day at the moment! I need to wean myself into these things gently!!
I’m impressed with your Friday night cooking spirit! As for me, the heart is willing but the spirit is weak!!
Allie | Baking a Moment says
04 Apr 14 at 2:58 amI love how you’ve combined a Greek eggplant dip with an Italian pesto! And way to use what you’ve got 😉 This looks like such a delicious meal; pinning!
Helen says
04 Apr 14 at 6:13 amAw, thanks, Allie! Great way to put it – I hadn’t really thought of it quite like that. Thanks for the pin as well!
Joanne says
04 Apr 14 at 1:56 pmThere are definitely many days I want to order takeout instead of cooking…but I really almost never regret a home-cooked meal! I love that you put that leftover chicken to good use!
Helen says
04 Apr 14 at 6:21 pmYou’re right … I never regret the effort after the effort’s over and I’m enjoying the (hopefully) nice meal! I think I just need to be realistic about it on a Friday night. Off to eat a big plate of meatballs and zucchini fries tonight at our favourite taverna. That’s more like it!
whatjessicabakednext says
04 Apr 14 at 5:19 pmLove this pasta dish! So many delicious flavours and fusions!
Helen says
04 Apr 14 at 6:14 pmThanks, Jessica! Have a great weekend!
Melanie @ Carmel Moments says
04 Apr 14 at 5:48 pmI have to agree. Usually come Friday night I just want to plop and not cook a thing. I’m so glad that it worked out for you.
I didn’t know you were in Greece! I guess I haven’t been following you long enough to know where you were located.
Hope all goes well with your move!
Helen says
04 Apr 14 at 6:11 pmThanks for the good wishes, Melanie! Yup, I’m in Greece … been here for quite a few years, but now it’s time to go 😉 I’m excited about the next stage!
Consuelo @ Honey & Figs says
04 Apr 14 at 8:20 pmWhen I’m at school I daydream about what I’ll be cooking for dinner too, but most of the time I’ll just end up making myself a sandwich because I’m too tired to do anything else haha 🙁
Also, this dish looks delicious and the eggplant dip sounds lovely!
Hope you enjoy your weekend xxx
Helen says
05 Apr 14 at 7:55 amIt’s funny, isn’t it, that no matter how hard we try to come up with ‘easy’ midweek recipes, there are still some nights when we just can’t be bothered and it’s as simple as that! Oh well! You have a great weekend too, Consuelo!
Jessica @ Jessiker Bakes says
04 Apr 14 at 11:04 pmLove the flavours in this pasta dish, especially the pesto! I’m making some pesto this weekend 🙂 !!
Helen says
05 Apr 14 at 7:54 amThanks, Jessica! Hope your pesto turns out well, too!
sue/the view from great island says
05 Apr 14 at 2:31 amThis post is literally making my mouth water! I love pasta dishes like this, and the pesto sounds incredible, I can’t wait to give it a try.
Helen says
05 Apr 14 at 7:04 amAw, you’ve just made my Saturday morning, Sue! So nice to ‘meet’ you here, and I really hope you do give this a go and enjoy it. Let me know if you do!
Zainab @ Blahnik Baker says
06 Apr 14 at 7:43 amWhat a creative dinner!! I can’t believe this is your Friday night work lol! I love love the pesto here.
Helen says
06 Apr 14 at 7:46 amHaha … I know, Zainab, I’m a crazy woman! Glad you like the pesto! 🙂
em says
06 Apr 14 at 2:55 pmim pretty sure any form of pasta has got to be my favourite dish, even before a sirloin!
This looks so tasty, so many flavours that undoubdtely work really well together, indexxxxed for mid week 🙂
Helen says
06 Apr 14 at 3:14 pmI had some pasta last night for the first time since I had this aubergine spaghetti, Emma, and I was reminded how good it is when you’re reaaaally hungry. So glad you like this spaghetti dish, Em, and fingers crossed that you enjoy it if you do give it a go! 🙂
Cailee says
06 Apr 14 at 10:15 pmOh yum!! This looks like an amazing recipe!! Everything looks so fresh and tasty! Love your photography as well! So beautiful!!
Helen says
06 Apr 14 at 10:31 pmAw, thank you, Cailee! That’s so lovely of you to say so! Thanks for dropping by the blog, too! 🙂
[email protected] Creekside Cook says
06 Apr 14 at 11:02 pmOh my – this does look inspiring! I love making pestos from assorted oddments, and this one looks very good indeed! And I like the reflections on the plate – they give it a very “in the moment” feel! Pinning this for later!
Helen says
07 Apr 14 at 7:05 amHi, Donalyn, and thank you for pinning! So glad you like the pesto … and the reflections! I always forget that this blue dish does that, but ended up kind of liking the result!
Chris @ Shared Appetite says
07 Apr 14 at 3:03 pmThis. This is a great looking dish. Like, I want a big bowl of it right now… for breakfast 🙂 Nothing wrong with that, right?!
Helen says
07 Apr 14 at 6:17 pmNothing wrong with that at all! Beats boring oatmeal hands-down!
Pamela @ Brooklyn Farm Girl says
08 Apr 14 at 12:06 amI’m always looking or new pasta meals so we need to give this a try for dinner this week!
Helen says
08 Apr 14 at 5:55 amHi, Pamela! Please do!! 🙂
Liz says
08 Apr 14 at 4:51 amWhat a gorgeous pasta dish! I think the only way I could ever get the hubby to eat eggplant and/or zucchini is to puree them! I might just pull this one off and I think he’d enjoy 🙂
Helen says
08 Apr 14 at 5:54 amHaha … love it! I don’t think he would guess what is in there, Liz. You could give it a try, anyhow! 😉
Shelley @ Two Healthy Kitchens says
10 Apr 14 at 6:30 pmOh my gosh – you’re so hilarious! I TOTALLY get the whole “I-just-have-this-really-simple-idea-I-will-quickly-whip-together” moment of inspiration which, by the end of an uber-busy day becomes “I-no-longer-have-one-ounce-of-inspiration-and-wish-I-could-kick-myself-really-hard-in-the shins”! 😀 Regardless, thanks for taking the hit on this one, because clearly it WAS worth it – this recipe is breathtaking! Pinning straight away! Oh – and one of my go-to uses for leftover chicken is gourmet quesadillas – so easy and you can use whatever happens to be on hand! Yum!
Helen says
10 Apr 14 at 8:42 pmI would like to think that I learned from my mistake, Shelley, but I bet it won’t be long before the next time I’m flying around the kitchen still cooking dinner at 9.30pm! Oh well … it makes for some yummy meals at least … eventually! Love your idea of using leftover chicken in quesadillas. I haven’t had too much experience of making Mexican food (I have to change that!) but I can handle free-style quesadillas! Thanks so much for pinning! 🙂
Sarah & Arkadi says
17 Apr 14 at 6:57 pmsuch a beautiful Mediterranean pasta dish!
Helen says
17 Apr 14 at 7:56 pmThank you, Sarah and Arkadi! 🙂