Cook Once, Eat Twice: Farfalle with Pesto Rosso, Eggplant and Ricotta Salata
The Foodie Physician
The Foodie Physician
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Ingredients

  • 3 fatty acids than traditional pasta. Instead of tomato sauce, I tossed the pasta with my homemade pesto rosso (click here for the recipe). Also, to make the dish lighter, I baked the eggplant rather than frying it, which cut down on a good amount of oil.
  • 8 servings
  • 1/2 lbs Graffiti or Italian eggplants
  • ½- inch slices
  • 2 teaspoons olive oil
  • 1 lb
  • 1 1/3 cups pesto
  • 1 ounce ricotta salata
  • 6 basil leaves

Instructions

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