Chop the aubergine and the garlic. wash the tomatoesHeat up the oven to 160°C
Add everything in an ovenproof dish add olive oil, salt and stir it to mix everything(If you have old olive oil from pickled dried tomatoes or similar that will be just fine. In this way you can use it and get rid of it at the same time).
Insert in the oven for 50 minuter, take it out and stir it every 15 minutes.When you ca 20 minutes left start the pasta water and cook the pasta
Add two tbsp of pasta water in the oven baked salsa and stir it.Drain the pasta from water and mix it in to the salsa.Simple and little work to create a fantastic dinner or lunch.
Serve this tasty salsa to your own choice of pasta, don’t forget the grated parmesan cheese and some bred – and a nice glass of red wine of course!
When picking the ramson be careful not to mix it up with "Lily of the Valley” which are dangerous to eat (you can die of its poison).It is not so hard to see, feel and smell the difference between ramson and Lily of the valley.The ramson leafs are thinner and have a dark green color on the upper side and a light green color on the other side.The feeling is like velvet and when you smell on it, it smells clearly garlic - please, watch out!
When you have the ramson leaf at home clean them carefully and several times
Put the pine nuts in a food processor and run it shortly until the nuts are becoming smaller
Add salt, ramson leaf and olive oil
Start the food processor and run it until you have the correct consistence and size of the pine nuts and ramson leave
Ramson pesto goes perfectly with cooked spaghetti, just use it like a "normal" pesto. Serve with grated parmasan cheese on top, fresh bread and a glass of Italian red wine beside. Buon Appetito!