Egg Noodles With Red Pepper Pesto And Roasted Eggplant

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   1. Bring large pot of salted water to a boil. While the water is coming to a boil, combine the piquillo peppers, pine nuts, garlic, cheese, lemon juice, honey and 1/4 cup canola oil and salt and pepper to taste in a food processor and process until smooth; scrape into a bowl. Reserve 1/4 cup, cover tightly and refrigerate until needed. The pesto can be stored, tightly covered, in the refrigerator for up to 1 week.

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   2. Heat 1/4 cup canola oil in a large saute pan over high heat, add the eggplant and season with salt and pepper and cook until lightly golden brown and just cooked through, about 8 minutes.

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   3. Cook the noodles according to the directions no the package. Before draining, reserve 1 cup of the pasta cooking water and set aside. Drain well. Add the noodles to the pan with the eggplant add some of the pesto and some of the cooking water and toss to coat the noodles lightly, fold in the parsley and oregano. Transfer to a large platter and dollop with the ricotta.

* Per serving · 4 servings · Values may vary.

No additional tips available.