Zucchini Pappardelle with Pesto and Eggplant alla Norma Recipe

A classic rendition on eggplant and a modern take on zucchini come together in this recipe. Use a vegetable peeler to create the zucchini pappardelle, which take the place of pasta.

Recipe courtesy of Rachael Ray
Show: Rachael Ray's 3 in the Bag
Episode: Gluten-Free Times Three

Total: 1 hr 5 min | Active: 45 min | Yield: 4 servings |Level: Easy

Ingredients

1 large eggplant
Salt
1 cup fresh mint leaves
1 1/2 cups fresh basil leaves
1/2 cup pine nuts, toasted
Pepper
4 cloves garlic
1 lemon, zested and juiced
1/4 cup plus 3 tablespoons olive oil
1/2 cup freshly grated Parmigiano-Reggiano
3 firm small to medium zucchini
4 cups vegetable stock
1 teaspoon chile flakes
1 pint cherry tomatoes
1 cup crumbled ricotta salata

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