Gluten Free Elbows Pasta Salad with Pesto and Eggplant Best Family Recipes

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Gluten Free Elbows Pasta Salad with Pesto and Eggplant

"Switch up your meals with this scrumptious and wholesome eggplant and basil pesto gluten free pasta salad."

Ingredients :

1 (12 ounce) field Barilla® Gluten Free Elbows
8 tablespoons more-virgin olive oil, divided
1 small eggplant, diced
1 bunch fresh basil leaves, chopped
1/4 cup pine nuts, toasted
3 ice cubes
1 lemon, juiced
1/2 cup shredded Parmigiano-Reggiano cheese
Salt and black pepper to flavor

Instructions :

Prep : 1M	Cook : 6M	Ready in : 21M

Preheat oven to 425 ranges F.
Bring a huge pot of water to a boil, season with salt. Cook pasta 1 minute much less than packaged instructions. Drain pasta and toss with 1 tablespoon of olive oil in a large blending bowl. Place pasta on a sheet tray to calm down.
Season eggplant with 1 tablespoon of olive oil; upload salt and pepper to taste. Roast eggplant in the oven for approximately 10 minutes, or till golden brown, then eliminate from the oven and funky down.
Combine basil, pine nuts, salt and pepper in a blender, pulse for five seconds. Drizzle in ultimate olive oil then upload ice cubes and puree.
Remove pesto from the blender and switch to a huge bowl. Add lemon juice, pasta, and eggplant to pesto, toss to combine. Top with shredded parmigiano cheese before serving.

Notes :

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