Barilla Gluten Free Elbows Pasta Salad With Basil Pesto Eggplant Parmigiano Cheese Barillacom Recipes
BARILLA® GLUTEN FREE ELBOWS PASTA SALAD WITH BASIL PESTO, EGGPLANT & PARMIGIANO CHEESE | BARILLA.COM
Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Barilla® Gluten Free Elbows Pasta Salad with Basil Pesto, Eggplant & Parmigiano Cheese for a delicious meal!
Provided by Barilla
Categories Gluten free
Yield 6
Number Of Ingredients 9
Steps:
- 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
- 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
BARILLA® GLUTEN FREE ELBOWS PASTA SALAD WITH BASIL PESTO, EGGPLANT & PARMIGIANO CHEESE | BARILLA.COM
Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for BarillaBarilla® Gluten Free Elbows Pasta Salad with Basil Pesto, Eggplant & Parmigiano Cheese for a delicious meal!
Provided by Barilla
Categories Gluten free
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F
- Bring a large pot of water to a boil, season with salt.
- Cook pasta 1 minute less than packaged directions
- Drain pasta and toss with 1 tablespoon (15 mL) of olive oil in a large mixing bowl.
- Place pasta on a sheet tray to cool down
- Season eggplant with 1 tablespoon (15 mL) 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. **Gluten free pasta salads should be served room temperature**
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