Eggplant, zucchini, pancetta and agnolotti salad

This eggplant, zucchini, pancetta and agnolotti salad is proudly brought to you by Latina™ Fresh and wowfood.guru

Recipe «Eggplant, zucchini, pancetta and agnolotti salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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 Latina™ Fresh Filled Pasta, Spinach & Ricotta Agnolotti, 50g goat's cheese, crumbled, 50g baby rocket leaves.

Ingredients:

• 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 Latina™ Fresh Filled Pasta, Spinach & Ricotta Agnolotti 
• 50g goat's cheese, crumbled 
• 50g baby rocket leaves 

Instructions

1. Preheat oven to 200°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 Latina™ 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.