The egg Pappardelle is the hero of this dish, lending a delicious silky flavour to the recipe.
- Total Fat
- Total Carbohydrates
Ingredients 2 Number of Servings
- 160g Barilla 'La Collezione' Pappardelle
- 150g eggplant, washed and diced
- 100g cherry tomatoes, halved
- 1 spring onion, sliced
- 1 small carrot, sliced
- 20g capers
- 20g pistachios
- 20g Extra Virgin Olive Oil
- Mint leaves, to taste
- Salt and pepper, to taste
- Rock salt, for pasta water
TO STARTBring a large pot of water to the boil and add salt.
PREPARE THE SAUCE
Add the mint leaves to the olive oil. Braise the spring onions, carrots, cherry tomatoes and capers in the mint infused olive oil for a few minutes. After a few minutes, add the eggplant and set mixture aside.
COOK THE PASTAOnce boiling, cook the Pappardelle according to the pack instructions. Once the Pappardelle is cooked al dente, drain the pasta, reserving a small amount of cooking water.
COMBINE THE PASTA AND SAUCEToss the Pappardelle with the sauce, adding a little bit of cooking water if required.
GARNISH AND SERVESprinkle the chopped pistachios over the pasta and serve.