SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 748.2
  • Total Fat: 53.0 g
  • Cholesterol: 37.1 mg
  • Sodium: 341.6 mg
  • Total Carbs: 55.2 g
  • Dietary Fiber: 3.0 g
  • Protein: 19.1 g

View full nutritional breakdown of Farfalle with Pesto and Eggplant calories by ingredient
Report Inappropriate Recipe

Farfalle with Pesto and Eggplant

Submitted by: MICHELEKNY

Introduction

Easy and delicious dinner that's fancy enough to serve to guests but simple enough for a mid-week dinner. Easy and delicious dinner that's fancy enough to serve to guests but simple enough for a mid-week dinner.
Number of Servings: 6

Ingredients

    Pesto:
    2 packed cups fresh basil leaves
    3/4 cup toasted pine nuts
    2 cloves garlic
    1/2 teaspoon kosher salt, plus extra for seasoning
    1/4 teaspoon freshly ground black pepper, plus extra for seasoning
    2/3 cup extra-virgin olive oil
    1/2 cup (1 1/2 ounces) grated Parmesan

    Pasta:
    1 pound farfalle or other short-cut pasta
    1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup
    1/4 cup extra-virgin olive oil
    1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes
    Kosher salt and freshly ground black pepper

Tips

Adapted from a Food Network recipe by Giada De Laurentiis.


Directions

For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.

In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.

Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Serving Size:Makes 6 2-cup servings






Great Stories from around the Web


Rate This Recipe