I was scrolling the market for something different and my eye caught the package of pretty red lentil pasta. The rest is history. Wasn’t sure if my picky taste testers would approve, but not only did they make all gone, they suggested I put it up on my site. I admit, it’s darn good. Also, the color of the red lentil pasta is so beautiful for fall. What can I say, I like my food to be visually pretty to look at, too. I mixed in some diced roasted eggplant, some buttery pine nuts, fruity green olives, salty feta, and fresh parsley and it turned out slightly Greek, slightly Italian, mostly Californian… like me.
1 pkge Red Lentil pasta (or any gluten free pasta of your choice)
1 medium eggplant, cubed and roasted (directions below)
½ c parsley, chopped (plus 1 T for garnish)
¼ c feta, crumbled
¼ c green olives, sliced
¼ c toasted pine nuts
2T plus 1T olive oil
Heat oven to 420 degrees. Cut eggplant into 1 inch cubes, toss in 2T olive oil and sprinkle with kosher salt and pepper. Spread onto small cookie sheet and roast in oven for 20-25 minutes, checking every so often. Eggplant should be slightly browned.
Cook pasta per instructions in salted water.
Once cooked, drain and reserve ¼ cup pasta water.
Place drained pasta back into pot with pasta water, add butter, olive oil, pinch of salt and pepper, parsley, green olives, and pine nuts. Gently toss in pot and then add feta cheese to top.
Transfer to serving dish and garnish with more parsley, more feta and a few extra pine nuts.