Les Pappardelle

   This dish was absolutely inspired by a pasta salad I absolutely adore from Aroma; the 'Starbucks' of Israel. It has been changed up, a lot, but the vibe is there.


   What You'll Need:

• 2 Packs Pappardelle Pasta (I get mine from Trader Joe's)
• 5 Baby Eggplants
• 1 Cup Frozen Pees
• 2 Chopped Zucchinis 
• 1 Clove fresh Crushed Garlic
• 1/2 Cup Grated Bulgarian Cheese
• 1/4 Cup Sunflower Seeds
• 1 Tsp Olive Oil
• Salt+Black Pepper to Taste

   Let's start off with boiling your pasta and roasting your baby eggplants. For the pasta, follow instructions on the box; PLEASE don't overcook. For the baby eggplants; cut them in half, or if your in a rush for time, you can cut them into quarters (so that they cook faster). Place them on a baking sheet and in the oven until golden. TIP: Its best to roast your eggplants a little ahead of time so that everything is ready at the same time. Now lets give our garlic, zucchini and peas a little stir fry with the olive oil (preferably with a non-stick pan). Add the Pasta, roasted eggplants, salt, black pepper and sunflower seeds. Don't over mix, that will cause the pasta to break, at this point we are only incorporating the pasta with the vegetables and spices. Pour into bowl, top with Bulgarian cheese and VOILA!

I sided this pasta with an Eggplant Melt; my next recipe on the blog. 

IMAGINATION CORNER:

You can use pine-nuts or cashews to substitute sunflower seeds. Roasted bell peppers, anchovies, mushrooms and so many more options ARE friendly to this dish. Be creative, know what you like and have fun.