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Barilla® Gluten Free Elbows Pasta Salad with Basil Pesto, Eggplant & Parmigiano Cheese


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Barilla® Gluten Free Elbows Pasta Salad with Basil Pesto, Eggplant & Parmigiano Cheese
PREPARATION TIME
35 minutes

DIFFICULTY
Medium

TYPE
Summer Pasta Salad


TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


1 box Barilla® Gluten Free Elbows
8 tablespoons extra virgin olive oil divided
1 small eggplant diced
1 bunch fresh basil chopped
¼ cup pine nuts toasted
3 ice cubes 1 lemon juiced
½ cup Parmigiano-Reggiano cheese shredded
salt and black pepper to taste



Preparation 10 minutes preparation + 20 minutes cooking
1. PREHEAT oven to 425°F

2. BRING a large pot of water to a boil, season with salt

3. COOK pasta 1 minute less than packaged directions

4. DRAIN pasta and toss with 1 tablespoon of olive oil in a large mixing bowl

5. PLACE pasta on a sheet tray to cool down

6. SEASON eggplant with 1 tablespoon of olive oil, add salt and pepper to taste

7. ROAST eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down

8. COMBINE basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds

9. DRIZZLE in remaining olive oil then add ice cubes and puree

10. REMOVE pesto from the blender and transfer to a large bowl

11. ADD lemon juice, pasta, and eggplant to pesto, toss to combine

12. TOP with shredded parmigiano cheese before serving