Gluten Free Elbows Pasta Salad With Pesto And Eggplant
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
50
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
8 tbsps
Extra-Virgin Olive Oil (divided)1 small
Eggplant (diced)1 bunch
Basil Leaves (fresh, chopped)1 cup
Pine Nut (toasted)1
SaltDirections:
1
Preheat oven to 425 degrees 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