Switch up your meals with this delicious and healthy eggplant and basil pesto gluten free pasta salad.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Time 21m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees 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 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.
Nutrition Facts : Calories 605.8 calories, Carbohydrate 86.3 g, Cholesterol 4.8 mg, Fat 24.8 g, Fiber 4.4 g, Protein 11.7 g, SaturatedFat 4.2 g, Sodium 141.7 mg, Sugar 1.5 g
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