Charred Eggplant and Walnut Pesto Pasta Salad

Charred Eggplant and Walnut Pesto Pasta Salad
Charred Eggplant and Walnut Pesto Pasta Salad
Try this Charred Eggplant and Walnut Pesto Pasta Salad recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 3
vegetarian white meat free contains gluten red meat free shellfish free contains dairy pescatarian
  • salt
  • freshly ground black pepper
  • 3 tablespoons grated parmesan cheese
  • 1/2 pound pasta (i used setaro's organietti but other radiatore shapes are great here)
  • 1 medium eggplant (1 pound)
  • additional sherry or red wine vinegar
  • 2 ounces ricotta salata crumbled
  • 2 tablespoons chopped flat-leaf parsley or basil
  • 3/4 cup (2 3/4 ounds ounces) walnuts toasted and cooled first for best flavor
  • 1 small garlic clove peeled
  • 2 sprigs of thyme cleaned
  • 2 teaspoons sherry vinegar plus more at end
  • 1/4 cup olive oil plus more at end
  • 2 tablespoons (about 3) minced sun-dried tomatoes (oil or dry-pa
  • freshly ground black pepper and/or red pepper flak
  • Carbohydrate 1.53770694992224 g
  • Cholesterol 8.60890144184598 mg
  • Fat 2.39905318519008 g
  • Fiber 0.0618541657129924 g
  • Protein 3.43634453790497 g
  • Saturated Fat 1.47424441898986 g
  • Serving Size 1 1 to 4 as a light meal; double it for a party (102g)
  • Sodium 71.9065859364016 mg
  • Sugar 1.47585278420925 g
  • Trans Fat 0.1340567830096 g
  • Calories 42 calories