for 4 person

Pasta

500 g	spaghetti
	salted water, boiling
90 g	rocket
1 tbsp	olive oil

Sauce

2 tbsp	olive oil
500 g	aubergine, cut into approx. 1 cm cubes
2	spring onion incl. green part, cut into thin rings
2 tbsp	liquid honey
50 g	pine nuts, toasted
½ tsp	sea salt
a little	pepper

To serve

2	burrata (approx. 150 g each), halved

How it's done

Pasta

Cook the spaghetti in salted water until al dente, drain. Stir in the rocket and oil, set aside.

Sauce

Heat the oil in a non-stick frying pan. Stir fry the aubergine for approx. 5 mins. Mix in the spring onions, honey and pine nuts, season.

To serve

Plate up the spaghetti, top with the aubergine and burrata.

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