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Farfalle with Pesto Rosso, Eggplant and Ricotta Salata

The Foodie Physician
This lightened up version of a classic pasta dish features farfalle tossed with baked eggplant and my homemade pesto rosso.
5 from 1 vote
Course Entree
Cuisine Italian
Servings 8
Calories 368 kcal


  • 1 1/2 lbs. Graffiti or Italian eggplants (about 3 medium) sliced into ½-inch slices
  • 2 teaspoons olive oil
  • Kosher salt and black pepper
  • 1 lb. multigrain farfalle pasta (I used Barilla Plus)
  • 1 1/3 cups pesto rosso click here for the recipe
  • 1 ounce ricotta salata cheese, shaved into thin slices or grated
  • 6 basil leaves, torn


  • Preheat oven to 400 degrees F.
  • Arrange the eggplant slices on a baking sheet, brush them with olive oil and season them with salt and pepper. Bake in the oven 20 minutes until cooked, turning them over halfway through. Remove the eggplant from the oven. When cool, cut them into bite-sized pieces.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain the pasta, reserving 1 ½ cups of the pasta water.
  • Return the hot, dry pot to the stove and heat over low heat. Add the pesto rosso and 1 cup of the reserved pasta water. Stir together to form a sauce. Add the farfalle and eggplant and toss to combine. Add more pasta water as needed. Season the pasta with salt and pepper.
  • To serve, transfer the pasta to a large serving bowl. Garnish with the ricotta salata and basil.


Calories: 368kcal | Carbohydrates: 47.3g | Protein: 13.7g | Fat: 14.4g | Saturated Fat: 2.2g | Fiber: 8.3g
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