Grilled eggplant and almond kale pesto pasta salad


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


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