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Pappardelle with Roasted Eggplant and Arugula

Date Added: Sep 6, 2010 Italian Entrees
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Prep Time

5 mins

Cook Time

1 hrs 10 mins

Ready In

1 hrs 15 mins

Serving

4

*to adjust serving size click on "serving box".

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  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

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