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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

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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