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Eggplant, zucchini, pancetta and agnolotti salad

Cooking Salads Eggplant, zucchini, pancetta and agnolotti salad

This eggplant, zucchini, pancetta and agnolotti salad is proudly brought to you by Latinaβ„’ Fresh and wowfood.guru

Lables: Fish free Shellfish free
  1. Preheat oven to 200Β°C. Combine eggplant, zucchini, capsicum, tomato and pancetta in a large roasting pan. Drizzle with oil and sprinkle capers and thyme. Roast for 20 minutes or until tender and tomatoes begin to collapse.
  2. Meanwhile, cook Latinaβ„’ Fresh Filled Pasta, Spinach & Ricotta Agnolotti following packet directions until al dente. Drain well.
  3. Add pasta to eggplant mixture and toss to combine. Divide among serving plates. Top with baby rocket leaves and sprinkle with goat's cheese. Drizzle with oil and serve immediately.

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1 medium eggplant, cut into 2cm cubes
1 large zucchini, coarsely chopped
1 yellow capsicum, seeded, coarsely chopped
250g grape tomatoes
200g piece pancetta, cut into batons
2 tbsp extra virgin olive oil, plus extra to serve
1 tbsp baby salted capers
1 tbsp thyme sprigs
625g Latinaβ„’ Fresh Filled Pasta, Spinach & Ricotta Agnolotti
50g goat's cheese, crumbled
50g baby rocket leaves

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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