Farfalle with Baby Spinach, Char-Grilled Vegetables, Ricotta and Pine Nuts

Name: Farfalle with Baby Spinach, Char-Grilled Vegetables, Ricotta and Pine Nuts
Yield: Serves 8–10
Ingredients: 30 g pine nuts, toasted in a dry pan; 500 g farfalle; 2 large baby marrows; 125 ml parmesan, freshly grated; extra virgin olive oil; 300 g ricotta cheese; 1 red onion, sliced; 250 g Calamata olives, pitted; pinch of salt and freshly ground black pepper to taste; 1 large aubergine; 1 tsp garlic, crushed; 200 g baby spinach leaves

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

Ingredients

1 large aubergine
2 large baby marrows
500 g farfalle

Main course
Vegetarian

Method

Prepare the aubergines and baby marrows by cutting them in thin slices. Brush them with olive oil and then char-grill them on a griddle pan with a little salt and pepper.

Boil the pasta until al dente and then while still hot, toss with half a