What's Cooking: Uncle Giuseppe's Marketplace Truffle pasta salad
Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make truffle pasta salad.
News 12 Staff
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Jul 15, 2020, 10:16 AM
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Updated 1,374 days ago
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1,341ds agoChef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make truffle pasta salad.
Ingredients:
1 pound penne pasta, cooked al dente and cooled
1 medium eggplant, small diced
2 oz rocket arugula
1 pint tri-colored cherry tomatoes, cut in half
3 tbs truffle pesto (Urbani Truffles)
1 tbs shredded Pecorino Romano
½ cup extra-virgin olive oil
Salt and pepper
1 pound penne pasta, cooked al dente and cooled
1 medium eggplant, small diced
2 oz rocket arugula
1 pint tri-colored cherry tomatoes, cut in half
3 tbs truffle pesto (Urbani Truffles)
1 tbs shredded Pecorino Romano
½ cup extra-virgin olive oil
Salt and pepper
Directions:
Toss diced eggplants with olive oil, season with salt and pepper. Roast in preheated 450-degree oven for 15 minutes or until golden brown. Remove from oven and allow to cool.
Toss diced eggplants with olive oil, season with salt and pepper. Roast in preheated 450-degree oven for 15 minutes or until golden brown. Remove from oven and allow to cool.
In a large mixing bowl toss together cooked pasta, roasted eggplants, truffle pesto, tomatoes, arugula and remaining olive oil.
Garnish with Pecorino Romano.
