Barilla® Gluten Free Elbows
Pasta Salad with Basil Pesto, Eggplant & Parmigiano Cheese
Made with
Barilla Gluten Free Elbows
- Prep
- Cook
- Skill
- Accomplished
- 468
- Calories
- 5 g
- Total Fat
- 9 g
- Total Carbs
- 1 g
- Protein
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Ingredients
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
Instructions
-
PREHEAT oven to 425°F
-
BRING a large pot of water to a boil, season with salt
-
COOK pasta according to package directions
-
DRAIN pasta and toss with 1 tablespoon of olive oil in a large mixing bowl
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PLACE pasta on a sheet tray to cool down
-
SEASON eggplant with 1 tablespoon of olive oil, add salt and pepper to taste
-
ROAST eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down
-
COMBINE basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds
-
DRIZZLE in remaining olive oil then add ice cubes and puree
- REMOVE pesto from the blender and transfer to a large bowl
- ADD lemon juice, pasta, and eggplant to pesto, toss to combine
-
TOP with shredded parmigiano cheese before serving
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