Arugula Pesto Pasta with Marinated Eggplant and Creamy Stracciatella

Recipe Name: Pasta with Arugula Pesto, Marinated Eggplant, and Stracciatella
Category: Pasta Dishes
Servings: 4

Ingredients

Nutritional Information

• Calories: Varies by serving size
• Protein: Varies based on ingredients
• Fat: Includes healthy fats from olive oil and nuts
• Carbs: Primarily from pasta

Instructions

1. Prepare the Arugula Pesto:
   Start by washing the arugula thoroughly, ensuring it is free from any dirt or grit. Once washed, gently pat it dry with a towel to remove excess moisture. Place the arugula in the bowl of a food processor or blender. Add the pine nuts, Grana Padano, and Pecorino cheeses. Process these ingredients until the mixture reaches a smooth, creamy consistency. Gradually drizzle in the extra virgin olive oil while blending until the pesto is well combined.

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2. Cook the Pasta:
   Bring a large pot of salted water to a rolling boil. Once the water is boiling, add the Pipe Rigate pasta and cook according to the package instructions until al dente. Be sure to stir occasionally to prevent the pasta from sticking together.

3. Prepare the Eggplant:
   While the pasta is cooking, take the marinated eggplant and slice it into thin strips. You can adjust the thickness to your preference, but thinner strips allow for better integration into the pasta.

4. Combine Pasta and Pesto:
   Once the pasta is cooked and drained, return it to the pot or a large mixing bowl. Immediately toss it with the arugula pesto, ensuring each piece of pasta is generously coated with the flavorful mixture.

5. Add Eggplant and Stracciatella:
   Gently fold in the marinated eggplant, allowing the flavors to meld together with the pesto. Tear the stracciatella cheese into bite-sized pieces and add it to the pasta. The creamy stracciatella will add a rich and velvety texture to the dish.

6. Serve:
   This dish can be served either warm or at room temperature, depending on your preference. It’s the perfect option for a light, yet flavorful meal. Garnish with additional grated Pecorino cheese or a drizzle of olive oil for an extra touch.

Tips:

• For a deeper flavor, you can toast the pine nuts lightly before adding them to the pesto.
• You can substitute marinated eggplant with roasted or grilled eggplant if you prefer a smoky flavor.
• This dish is perfect for meal prepping as it holds up well when served cold the next day.

Enjoy your pasta with arugula pesto, marinated eggplant, and stracciatella—a refreshing, creamy, and flavorful dish that is sure to be a crowd-pleaser!

This recipe is an excellent blend of earthy flavors from the arugula and marinated eggplant, balanced by the creamy richness of stracciatella cheese and the nuts. Whether served as a warm dish for a cozy meal or as a refreshing cold pasta salad, it’s perfect for any occasion.