2 cups freThis pasta salad is the perfect meal to make in the summer, employing all the delicious ingredients for a pasta sauce, without the time standing over a hot stove. This can be vegan if you substitute the cheese for more hazelnuts. Ingredients: 2-3 bell peppers diced 2 cups diced eggplant 8 or more cloves of garlic 1/2 teaspoon black pepper 1 tablespoon salt 1 tablespoon sugar 1 tablespoon vinegar (balsamic is nice) 1 cup raw hazlenuts 2 cups fresh basil 1/2 cup hard cheese (Parmesan) 1/2 cup olive oil 4 cups cooked pasta Directions: To being, put the eggplant in a saute pan over medium heat. Cook for 4-7 minutes with the lid on until tender. Cook the pasta according to package instructions, but make sure you add salt to the water. This is common practice unless you are Olive Garden. (read the fascinating story here http://www.businessinsider.com/olive-garden-still-wont-salt-pasta-2016-4) To make the pesto sauce, add the remaining ingredients to a blender. Blend until a fine pulse is achieved. Add the pesto, eggplant, cooled pasta, and peppers to a mixing bowl. Mix well, and taste to see if you need more vinegar or salt or sugar. Chill in the fridge if you have the patience for that sort of thing.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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