Barilla® Gluten Free Elbows Pasta Salad with Basil Pesto, Eggplant & Parmigiano Cheese
Elbow pasta is tossed with homemade basil pesto, roasted eggplant, and lemon juice then topped with shredded Parmigiano cheese.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1(12 ounce) box Barilla® Gluten Free Elbows
- 8tablespoons extra-virgin olive oil, divided
- 1small eggplant, diced
- 1bunch fresh basil, chopped
- ¼cup pine nuts, toasted
- 3ice cubes
- 1lemon, juiced
- ½cup shredded Parmigiano-Reggiano cheese
- Salt and black pepper to taste
Instructions
Step 1
Preheat oven to 425 degrees F (215 C).Step 2
Bring a large pot of water to a boil, season with salt.Step 3
Cook pasta 1 minute less than package directions.Step 4
Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl.Step 5
Place pasta on a sheet tray to cool down.Step 6
Season eggplant with 1 tablespoon of olive oil, add salt and pepper to taste.Step 7
Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down.Step 8
Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds.Step 9
Drizzle in remaining 6 tablespoons olive oil then add ice cubes and puree.Step 10
Remove pesto from the blender and transfer to a large bowl.Step 11
Add lemon juice, pasta, and eggplant to pesto, toss to combine.Step 12
Top with shredded Parmigiano cheese before serving.