Barilla® Gluten Free Elbows

Instructions

1. 1
   PREHEAT oven to 425°F
   
   
2. 2
   BRING a large pot of water to a boil, season with salt
   
   
3. 3
   COOK pasta 1 minute less than packaged directions
   
   
   
   
4. 4
   DRAIN pasta and toss with 1 tablespoon of olive oil in a large mixing bowl
   
   
5. 5
   PLACE pasta on a sheet tray to cool down
   
   
6. 6
   SEASON eggplant with 1 tablespoon of olive oil, add salt and pepper to taste
   
   
7. 7
   ROAST eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down
   
   
8. 8
   COMBINE basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds
   
   
   
   
9. 9
   DRIZZLE in remaining olive oil then add ice cubes and puree
   
   
10. 10
    REMOVE pesto from the blender and transfer to a large bowl
11. 11
    ADD lemon juice, pasta, and eggplant to pesto, toss to combine
12. 12
    TOP with shredded parmigiano cheese before serving