Charred Eggplant and Walnut Pesto Pasta Salad

This is such a yummy and healthy pasta dish my entire Nanny Family loved from the Smitten Kitchen. I typically don’t like walnuts but absolutely loved the toasted heart healthy walnut pesto in this recipe. Toasting the walnuts makes all the difference and I will be making this eggplant walnut pesto pasta salad over and over again.

You Will Need:

Salt to Taste
1/2 Pound Pasta
Extra Virgin Olive Oil, to taste
1 Medium Eggplant, 1 pound
freshly ground black pepper
red wine vinegar to taste
2 ounces ricotta salata cheese, crumbled
2 T Fresh Basil
3/4 Cup Walnuts, toasted and cooled first for best flavor
3 T. Parmesan Cheese, Grated
1 small garlic, peeled
2 sprigs of thyme, cleaned
2 teaspoons sherry vinegar, plus more at end
1/4 cup extra virgin olive oil, plus more at end
2 T. Sun Dried Tomatoes
freshly ground black pepper, and/or red pepper

What to Do:

1. Cook pasta: In very well salted water until 1 to 2 minutes before doneness and drain.

2. Heat oven to 425. Trim eggplant and slice into 1/2-inch coins. Coat a baking sheet generously with olive oil, arrange eggplant on top and sprinkle with salt and pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release easily; if they don’t want to, cook them a few minutes longer. Flip each piece, sprinkle again with salt and pepper, and roast on the second side for 10 to 12 minutes, or until charred.

3. Make dressing: In food processor, coarsely grind walnuts, cheese, garlic, thyme, salt and freshly ground black pepper and/or red pepper flakes. Stir in oil and tomatoes, then whisk in vinegar to taste.

4. Assemble salad: Toss cooked pasta with walnut dressing and additional vinegar and oil to loosen (I used about 1 tablespoon extra oil and 2 tablespoons extra vinegar in total). Chop eggplant into chunks, add to bowl and toss again. Adjust seasonings to taste, then stir in cheese and herbs.

References:

Recipe from Smitten Kitchen
Photo by Stephanie Felzenberg