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| Barilla® Gluten Free Elbows Pasta Salad with Basil Pesto, Eggplant & Parmigiano Cheese |
"Elbow pasta is tossed with selfmade basil pesto, roasted eggplant, and lemon juice then topped with shredded Parmigiano cheese."
Ingredients :
- 1 (12 ounce) container Barilla® Gluten Free Elbows
- 8 tablespoons greater-virgin olive oil, divided
- 1 small eggplant, diced
- 1 bunch fresh basil, chopped
- 1/4 cup pine nuts, toasted
- 3 ice cubes
- 1 lemon, juiced
- half cup shredded Parmigiano-Reggiano cheese
- Salt and black pepper to taste
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 30M |
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- Preheat oven to 425 degrees F (215 C).
- Bring a big pot of water to a boil, season with salt.
- Cook pasta 1 minute much less than bundle instructions.
- Drain pasta and toss with 1 tablespoon of olive oil in a huge blending bowl.
- Place pasta on a sheet tray to calm down.
- Season eggplant with 1 tablespoon of olive oil, upload salt and pepper to flavor.
- Roast eggplant in the oven for about 10 mins, or until golden brown, then get rid of from the oven and funky down.
- Combine basil, pine nuts, salt and pepper in a blender, pulse for five seconds.
- Drizzle in closing 6 tablespoons olive oil then add ice cubes and puree.
- Remove pesto from the blender and transfer to a big bowl.
- Add lemon juice, pasta, and eggplant to pesto, toss to combine.
- Top with shredded Parmigiano cheese earlier than serving.
Notes :
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