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Charred Eggplant and Walnut Pesto Pasta Salad

Smitten Kitchen
  • 30 minutes
  • Serves 3 to 4

INGREDIENTS

1

Eggplant (1 pound), medium

2 tbsp

Flat-leaf parsley or basil

1

Garlic clove, small

2 tbsp

Sun-dried tomatoes

2

sprigs Thyme

1/2 lb

Pasta

1

Black pepper, Freshly ground

1

Black pepper and/or red pepper flakes, Freshly ground

2

Salt

1/4 cup

Olive oil

1

Sherry or red wine vinegar

2 tsp

Sherry vinegar

3/4 cup

Walnuts

3 tbsp

Parmesan cheese, grated

2 oz

Ricotta salata