1 cup Raw walnut halves
8 oz Dried cartwheel or fusilli pasta
2 oz Asiago or Parmesan-Reggiano cheese
3 Bell peppers
4 Japanese eggplant or 1 globe eggplant
2 tbsp Extra virgin olive oil
4 Sprigs basil, (optional)
MARINADE
1/4 cup Extra virgin olive oil
1/2 cup Chicken stock
1 tbsp Minced lemon zest
2 tbsp Freshly squeezed lemon juice
6 Cloves garlic, finely minced
1/2 cup Chopped parsley
1/4 cup Chopped basil leaves
1 tbsp Red peppercorns
1 tsp Asian chili sauce
1/2 tsp Salt
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Preheat the oven to 325 F. Toast the nuts for 15 minutes. Set aside the pasta and cheese. Stem and see the peppers, then cup into 2 inch wide strips. Stem the eggplant, then cut lengthwise into 1/4" wide slices. Place the vegetables in a large bowl. Set askde the 2 tbsps. of olive oil and basil sprigs. In a small bowl combine all the ingredients for the marinade. Stir; pour over the vegetables. Toss the vegetables until well coated. Marinde for 30-60 minutes at room temperature. Grill the vegetabes over medium heat on an outdoor gas or charcoal grill or on an indoor grill until they are softened slightly and acquire light grill marks. During cooking, brush a little marinade over the vegetables. When done cut the vegetables into 1" wide pieces. Refrigerate. Save the remaining marinade. Grate the cheese, about 1/2 cup. Cut the basil sprigs into slivers and sprinkle over pasta. bring 4 quarts of water to a boil. Cook pasta until al dente or to desired doneness. Drain well. Combine vegetables, leftover marinade and pasta. Top with cheese and serve.
Serves 4 as a side dish or 2 as a main dish.
Recipe from Hot Pasta by Hugh Carpenter and Teri Sandison, '96.
Recipe by: CompuCOOK machine in Krogers Supermarket
Posted to MC-Recipe Digest V1 #1010 by Roberta Banghart <bobbi744@sojourn.com> on Jan 14, 1998
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