Pasta Primavera
Ingredients
Total Yield: 2 servings
Dressing
4-7 g (1 each) garlic clove, chopped
29 g (1 oz) extra virgin olive oil
5 g (1 tsp) lemon zest (same lemon for juice)
29 g (1 oz) lemon juice (1 lemon)
15 g (2 Tbsp) pine nuts
22 g (1 Tbsp) agave syrup
¼ tsp sea salt
Pinch freshly ground black pepper
Salad
Grilled eggplant from lab 1
1361 g (48 oz) salted water +18 g (1 Tbsp sea salt)
22 g (8 oz) gluten-free or whole wheat fusilli
114 g (4 oz) cherry tomatoes, halved
29 g (1 oz) pitted Kalamata olives, chopped
29 g (1 oz) pine nuts, toasted
29 g (1 oz) currants or raisins
57 g (2 oz) loosely packed fresh basil, chiffonade 26 g (1 ounce)
Sea salt and black pepper to taste
Prep Method
In a blender, combine all dressing ingredients until creamy. Set aside.
Bring 1-gallon pot of salted water to boil. Boil pasta for 8-10 minutes or until al dente. Drain and transfer to a bowl with dressing, toss to combine.
Add eggplant, tomatoes, olives, pine nuts, currants, and basil to pasta, and dressing. Toss to combine. Season to taste with salt and pepper. Serve at room temperature.