Pesto Vegetable Pasta with Grated Incanestrato

I drove into Rockford to visit Valli Produce and picked up some small (roughly racquetball-sized) eggplants along with a jar of prepared pesto. I also got several cheeses including one that I’d never heard of before: incanestrato.

Today for lunch, I cooked one of the eggplants sliced with a handful of sliced mushrooms and halved cherry tomatoes, julienned sun-dried tomatoes and shallot, and a single fat scallion in a large skillet along with a large dollop of the pesto. I served that over whole wheat spaghetti topped with a generous grating of incanestrato.

I’m generally not a great fan of licorice or anise flavor, but there was a sharp but very pleasant note of licorice in what I’m assuming was the cheese (seems unlikely it came from the pesto). Incanestrato is a hard Italian cheese made from cow or cow and goat milk, salt, and herbs. It seems plausible that one of those herbs might be anise, and if so, I’m impressed. It made a believer out of me. I really enjoyed even that specific part of this dish.

UPDATE
Turns out it was the pesto, but the cheese is still excellent.