BARILLA PAPPARDELLE

WITH MINT, EGGPLANT, CAPERS & PISTACHIO

La Collezione Pappardelle

Made with

Barilla Egg Pappardelle

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Prep
Cook
Skill
Beginner
Diet
Vegetarian

The egg Pappardelle is the hero of this dish, lending a delicious silky flavour to the recipe.

504
Calories
19.8g
Total Fat
16.3g
Protein
60.3g
Total Carbohydrates

Ingredients 2 Number of Servings

Ingredients for 2-3 serves
  • 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
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Instructions

  • TO START

    Bring 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 PASTA

    Once 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 SAUCE

    Toss the Pappardelle with the sauce, adding a little bit of cooking water if required.
  • GARNISH AND SERVE

    Sprinkle the chopped pistachios over the pasta and serve.
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