Zucchini Pappardelle with Pesto and Eggplant alla Norma

Zucchini Pappardelle with Pesto and Eggplant alla Norma
Zucchini Pappardelle with Pesto and Eggplant all From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Head to the store and pick up basil leaves, olive oil, salt, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet.

Instructions

1
Watch how to make this recipe.
2
Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs. Then stack the discs and cut the eggplant into 1/2-inch-wide batons. Salt the eggplant and let it drain on a kitchen towel for 20 minutes.
Ingredients you will need
EggplantEggplant
SaltSalt
Equipment you will use
Kitchen TowelsKitchen Towels
3
Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor. Season with salt and pepper and grate in 1 clove garlic.
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Salt And PepperSalt And Pepper
Fresh BasilFresh Basil
Pine NutsPine Nuts
GarlicGarlic
CloveClove
MintMint
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Food ProcessorFood Processor
BowlBowl
4
Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil.
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Lemon ZestLemon Zest
Olive OilOlive Oil
JuiceJuice
5
Place the pesto in a large shallow bowl that you can serve the zucchini pasta from. Stir in the cheese.
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Zucchini NoodlesZucchini Noodles
CheeseCheese
PestoPesto
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BowlBowl
6
Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons. If the zucchini are large and seedy, discard the seeds once you get to the center. Flip the zucchini over and peel until you reach seeds. If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable.
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VegetableVegetable
ZucchiniZucchini
PastaPasta
SeedsSeeds
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PeelerPeeler
7
Place the vegetable stock and 2 cups water in deep skillet.
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Vegetable StockVegetable Stock
WaterWater
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Frying PanFrying Pan
8
Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
9
Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally. Toss and combine with the chile flakes and remaining garlic.
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Red Pepper FlakesRed Pepper Flakes
EggplantEggplant
GarlicGarlic
Cooking OilCooking Oil
10
Add the tomatoes and cover the pan with a tight fitting lid. Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more.
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TomatoTomato
ShakeShake
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Frying PanFrying Pan
11
Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes. Use a spider or tongs to remove the zucchini to the pesto.
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ZucchiniZucchini
PestoPesto
StockStock
WaterWater
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TongsTongs
12
Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary. Top with extra cheese to serve.
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CheeseCheese
13
Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves. Toss to combine.
Ingredients you will need
Fresh BasilFresh Basil
EggplantEggplant
14
Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata.
Ingredients you will need
Ricotta Salata CheeseRicotta Salata Cheese
EggplantEggplant
ZucchiniZucchini
DifficultyExpert
Ready In1 h, 5 m.
Servings4
Health Score62
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