Pasta with Pesto Sauce and Grilled Veggies

I finally found a place that gives a good bunch of sweet basil leaves for a reasonable price to make pesto at home. Once that was taken care of, rest was easy.

For the grilled veggies:
2 tomatoes sliced 
1/2 of a large aubergine, sliced
Olive oil
Sea Salt (or regular would do as well) to taste

Line them up in a baking tray (separately) and drizzle some olive oil on top. Sprinkle some salt. Don't over-season as your final dish will also have salt. Put this in an oven and bake for about 40 minutes at 200 deg C. They'll come out nice and toasted.

For the pesto sauce:
1 large cup of basil leaves
1/2 cup cashew nuts
2-3 cloves garlic
1/2 cup grated Parmesan cheese (or any other hard cheese like Gouda or Cheddar)
4-5 tbsp Olive oil
Seasoning

Add all the ingredients in a blender and mix till it is a semi-smooth paste. Add/subtract oil as per consistency.

TIP: Add an ice cube when blending to retain a fresh green colour.

To make the pasta:
2 cups cooked pasta of your choice
3-4 cloves garlic, chopped
1 tbsp olive oil to cook
2 tbsp olive oil to serve
1 onion, chopped

Heat oil in a pan on medium-high heat. Add the garlic and stir for 30 seconds, then add the onion. Stir till onions are golden brown. Then add the pasta and pesto sauce. Coat the pasta in the sauce evenly. Add the the grilled tomatoes and aubergines. Serve with a drizzle of olive oil.

For the cheese-crazy, serve with some grated cheese.