Mediterranean Pasta with Eggplant and Peppers
| Yield: | 4 Servings |
| Categories: | Cherries, Main Dishes, Pasta, Eggplant, Peppers |
| 1 | c | Raw walnut halves |
| 8 | oz | Dried cartwheel or fusilli pasta |
| 2 | oz | Asiago or Parmesan-Reggiano cheese |
| 3 | Bell peppers | |
| 4 | Japanese eggplant or 1 globe eggplant | |
| 2 | tb | Extra virgin olive oil |
| 4 | Sprigs basil; (optional) | |
| MARINADE | ||
| 1/4 | c | Extra virgin olive oil |
| 1/2 | c | Chicken stock |
| 1 | tb | Minced lemon zest |
| 2 | tb | Freshly squeezed lemon juice |
| 6 | Cloves garlic; finely minced | |
| 1/2 | c | Chopped parsley |
| 1/4 | c | Chopped basil leaves |
| 1 | tb | Red peppercorns |
| 1 | ts | Asian chili sauce |
| 1/2 | ts | Salt |
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