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
Elbow pasta is tossed with homemade basil pesto, roasted eggplant, and lemon juice then topped with shredded Parmigiano cheese.
Provided by Barilla Canada
Categories Trusted Brands: Recipes and Tips Barilla Canada
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (215 C).
- Bring a large pot of water to a boil, season with salt.
- Cook pasta 1 minute less than 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 6 tablespoons 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.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 86.3 g, Cholesterol 4.8 mg, Fat 13 g, Fiber 4.4 g, Protein 11.7 g, SaturatedFat 2.5 g, Sodium 141.7 mg, Sugar 1.5 g
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**
BARILLA® GLUTEN FREE ELBOWS PASTA SALAD WITH BASIL PESTO, EGGPLANT & PARMIGIANO CHEESE
Elbow pasta is tossed with homemade basil pesto, roasted eggplant, and lemon juice then topped with shredded Parmigiano cheese.
Provided by Barilla Canada
Categories Barilla® Canada
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (215 C).
- Bring a large pot of water to a boil, season with salt.
- Cook pasta 1 minute less than 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 6 tablespoons 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.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 86.3 g, Cholesterol 4.8 mg, Fat 13 g, Fiber 4.4 g, Protein 11.7 g, SaturatedFat 2.5 g, Sodium 141.7 mg, Sugar 1.5 g
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