Vegetarian Recipes - Farfalline with Grilled Vegetables Recipe

  
 

Farfalline with Grilled Vegetables Recipe

 

Ingredients

 

Serves 4-6

 

  • 8 oz/250 g zucchini/courgettes

  • 1 eggplant/aubergine

  • 10 oz/300 g cherry tomatoes

  • 2 oz/60 g baby corn cobs

  • 1 lb/500 g farfalline or tripolini

  • 8 oz/250 g Mozzarella cheese, cut into small cubes

  • 1-2 tbsp finely chopped mint, to garnish

  • salt and freshly ground black pepper to taste

  • 4 tbsp extra-virgin olive oil

Method:

  1. Slice the zucchini and eggplant lengthwise into 1/4-inch (5-mm) slices.

  2. Place on a grill pan and grill for about 8 minutes, or until tender. Cut into thin strips.

  3. Blanch the tomatoes in boiling water for 1 minute. Slip off the skins. Chop coarsely.

  4. Blanch the baby corn cobs in salted, boiling water for 1 minute. Drain and set aside.

  5. Cook the pasta in a large pot of salted, boiling water until al dente. Drain well and toss with the vegetables, Mozzarella, and mint.

  6. Season with salt and pepper and drizzle with the oil. Garnish with the mint. Serve hot or at room temperature.