BOW-TIE PASTA WITH GRILLED VEGETABLES AND PARMESAN

BOW-TIE PASTA WITH GRILLED VEGETABLES AND PARMESAN image

Categories Pasta

Yield 4 servings

Number Of Ingredients 10

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2/3 cup (or more) olive oil
1/4 cup minced fresh herbs (such as basil, thyme, rosemary and parsely)
3 large garlic cloves, minced
3 medium Japanese eggplants, cut lengthwise into 1/2-inch slices (about 8 oz)
1 medium red onion,cut into 1-inch-thick rounds
1 red bell pepper, cut into 4 pieces
1 yellow bell pepper, cut into 4 pieces
8 oz. bow-tie pasta
1 cup grated parmesan cheese
1/3 cup pine nuts, toasted

Steps:

Blend 2/3 cup oil, herbs and garlic in a large shallow dish. Add eggplant slices, onion and bell peppers. Toss to coat. Season vegetables with salt and pepper. Cover and let stand 2 hours. Prepare barbecue (medium heat). Drain excess marinade from vegetables and reserve. Grill vegetables until tender, about 5 minutes per side. Cool. Cut vegetables into 1/2-inch pieces. Cook pasta in large pot of boiling salted water until just tender. Drain. Transfer to large bowl. Add vegetables, reserved marinade and 2/3 cup cheese; toss to combine. Season with salt and pepper. Sprinkle with nuts. Add more oil if necessary to coat pasta. Serve, passing remaining cheese separately.