Monday, August 1, 2011

Mini Farfalle with Eggplant, Cherry Tomatos, Almond Pesto and Feta

Kate passed on this recipe for labor-inducing eggplant Parmesan so I could share it with Jamie, who was nearing her due-date... it made me hungry for eggplant, which I had conveniently bought from the CSA this week. I didn't have all the ingredients for the parm, but I did have the world's biggest bag of basil, also care of Star Hollow Farm, so I decided to merge the eggplant with some basil pesto and serve it over pasta.Using this recipe from Giada "Boobs and Teeth" De Laurentiis as a general guideline for cooking the eggplant, I chopped it up, sauteed it until brown, and threw it all together with fresh basil pesto (basil, parm, olive oil, almonds, garlic), cute mini farfalle, a pint of halved sweet orange cherry tomatoes, and salty feta. Awesome warm, and also delicious cold the next day.

PS: Yes, the eggplant parmesan apparently did work for Jamie- she went into labor the day after eating it! Introducing my beautiful brand-new baby niece, Zoe:

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