Jazmin and Richard Blais’ Penne with Eggplant, Pesto and Feta Is a 'Textural Wonderland'

"It’s known in our house that I could eat pasta every day," says the chef and author of 'Plant Forward' cookbook

Top Chef alum Richard Blais is "working on" his issues — with pasta, that is.

“It’s known in our house that I could eat pasta every day,” says the chef, who teamed up with his wife, Jazmin Blais, for their new cookbook, Plant Forward. "It’s also known in my restaurants that I tend to be a bit of a snob when it comes to classic Italian pasta dishes. Well, I’m working on my issues, as evidenced here."

Their recipe for Penne with Eggplant, Pesto and Feta (below) is simple and calls for store-bought pesto — but still results in what Richard calls a "textural wonderland."

"The pesto cools off the heat from the Calabrian chili peppers and adds a nice herbaceous punch," he adds.

Plant Forward is full of vegetable-focused recipes but still has meat and seafood dishes. Like the book, this recipe allows for some flexibility.

"Although it is meatless — feel free to add some ground lamb, which would be outstanding," says Jazmin. And on its own, "the pleasantly chewy texture of the eggplant and saltiness of the cheese gives it substantial meatiness," says the mother of two.

Richard Blais’ Penne with Eggplant, Pesto and Feta

1 lb. uncooked whole-grain penne pasta

2 Tbsp. olive oil

1 medium unpeeled eggplant, cubed (about 5 cups)

2 garlic cloves, thinly sliced

1 tsp. kosher salt

¼ tsp. freshly ground black pepper

½ cup dry white wine

1 cup prepared basil pesto (from 2 [6.5-oz.] jars)

1 Tbsp. unsalted butter

1 tsp. chopped Calabrian chili peppers (packed in oil) or crushed red pepper, plus more for serving

6 oz. feta cheese, crumbled (about 1½ cups)

Fresh torn basil leaves, for serving

1. Cook penne according to package directions for al dente. Drain, and set aside.

2. While pasta is cooking, heat olive oil in a large skillet over medium. Add chopped eggplant, garlic, salt and black pepper; cook, stirring often, until eggplant has softened, about 5 minutes.

3. Pour in wine to deglaze pan, scraping up any brown bits at the bottom of the pan. Cook, stirring constantly, until almost all liquid has evaporated, about 1 minute. Stir in pesto, butter and chilies until butter is melted, about 1 minute. Fold pasta into sauce until evenly coated.

4. To serve, top pasta with feta, and sprinkle with basil and additional chilies.

Serves: 6
Active time: 25 minutes
Total time: 25 minutes

For more People news, make sure to sign up for our newsletter!

Read the original article on People.