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Receta Mediterranean Pasta With Eggplant And Peppers

by Global Cookbook

Ingredientes

1 c. Raw walnut halves 8 ounce Dry cartwheel or possibly fusilli pasta 2 ounce Asiago or possibly Parmesan-Reggiano cheese 3 x Bell peppers 4 x Japanese eggplant or possibly 1 globe eggplant 2 Tbsp. Extra virgin extra virgin olive oil 4 sprg basil, (optional) 1/4 c. Extra virgin extra virgin olive oil 1/2 c. Chicken stock

1 Tbsp. Chopped lemon zest 2 Tbsp. Freshly squeezed lemon juice 6 x Cloves garlic, finely chopped 1/2 c. Minced parsley 1/4 c. Minced basil leaves 1 Tbsp. Red peppercorns 1 tsp Asian chili sauce 1/2 tsp Salt

Direcciones

1. Preheat the oven to 325 F. Toast the nuts for 15 min. Set aside the pasta and cheese. Stem and see the peppers, then c. into 2 inch wide strips. Stem the eggplant, then cut lengthwise into 1/4" wide slices. Place the vegetables in a large bowl. Set askde the 2 tbsps. of extra virgin olive oil and basil sprigs. In a small bowl combine all the ingredients for the marinade.
2. Stir; pour over the vegetables. Toss the vegetables till well coated.
3. Marinde for 30-60 min at room temperature. Grill the vegetabes over medium heat on an outdoor gas or possibly charcoal grill or possibly on an indoor grill till they are softened slightly and acquire light grill marks. During cooking, brush a little marinade over the vegetables. When done cut the vegetables into 1" wide pcs. Chill. Save the remaining marinade. Grate the cheese, about 1/2 c.. Cut the basil sprigs into slivers and sprinkle over pasta. bring 4 qts of water to a boil. Cook pasta till al dente or possibly to desired doneness. Drain well. Combine vegetables, leftover marinade and pasta. Top with cheese and serve.
4. Serves 4 as a side dish or possibly 2 as a main dish.

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