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Farfalle with Pesto Rosso, Eggplant and Ricotta Salata

The Foodie Physician
  • 30 minutes
  • Serves 8

INGREDIENTS

1

2-inch slices 1.5 pound graffiti or italian eggplant sliced into

1 1/3 cups

Pesto rosso

1

Farfalle pasta, multi-grain

1 lb

Farfalle pasta, multigrain

1

Kosher salt and freshly ground pepper

2 tsp

Olive oil

1 oz

Ricotta salata cheese