Recipe adapted from smitten kitchen
for the pesto:
3/4 cups of raw Marcona almonds
2-3 handfuls of kale
3/4 cup parmesan cheese
salt and pepper
enough olive oil until consistency is smooth
2 cloves garlic
for the pasta:
1/2 kg Penne (or any fun short pasta you can find)
one grilled or oven baked eggplant
100g artichoke hearts (chopped)
1 cup ricotta salata crumbled
dried thyme and dried basil (1/2 tsp each)
To make:
Grill (or bake) eggplant and chop. Boil pasta and add the pesto to it while it’s still hot. Then add the remaining ingredients and gently combine. Season as necessary and enjoy at room temperature or cooled.
Note- any leftover grilled pasta slices can be used as a sandwich with maybe fresh mozzarella, tomato and some of that pesto…yummm
via grilled eggplant and almond kale pesto pasta salad — sincerely surleen