Description

Pappardella pasta, an Italian flat pasta cut into a broad ribbon shape, tossed together with a non-cook vinaigrette and roasted vegetables.

Ingredients

• ½ one_half Each Eggplant, diced into 1/2" cubes
1
• 1/2  Cup(s) Pignoli Nuts
2
• 1  Table Spoon(s) Balsamic Vinegar
3
• 1/3  Cup(s) Extra Virgin Olive Oil
4
• 1  Each Garlic Clove, minced
5
• 1/2  Cup(s) Sun-Dried Tomatoes, sliced
6
• 8  Each Prosciutto Slices
7
• 1  Pint (s) Baby Arugula
8
• 1  Pound(s) Pappardella Pasta
9
• 4  Ounce(s) Weight Ricotta Salata
10
• 3  Each Basil Leaves, chiffonade
11
• 1  Table Spoon(s) Olive Oil
12
• 1  To Taste Salt & Pepper
13

Directions

1. Preheat oven to 350 degrees
2. Lay salted eggplant in a perforated pan to catch liquids and compress with heavy objects for 45 minutes to 1 hour to get rid of excess liquids
3. Toss eggplant in olive oil and roasted in oven for 15 minutes mix around and roast for another 15 minutes
4. Toast pignoli nuts in a pan until slightly browned
5. When eggplant is finished roasting remove from oven and place to side
6. In a large bowl whisk together balsamic vinegar garlic and extra virgin olive oil
7. Add the sun-dried tomatoes prosciutto and roasted eggplant.
8. Add the baby arugula and Toss together
9. Cook pasta in salted water
10. Drain pasta and add to the other ingredients
11. Toss together and season with salt and pepper if necessary
12. Plate pasta and garnish with toasted pignoli nuts shaved ricotta salata and basil