Tagliatelle with Herb Oil and Roasted Vegetables
Pasta and Pizza | Italian cuisine
⏳ Time
15 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Eggplant and bell peppers store wonderfully in the refrigerator after roasting, so you can roast them the night before or even a few days in advance.
Ingredients
- Cilantro - ½ bunch
- Eggplants - 1 piece
- Orange Bell Peppers - 2 pieces
- Green Tagliatelle Pasta - 14.1 oz
- Fresh basil leaves - ½ bunch
- Thyme - 2 sprigs
- Fresh Rose Hips - 1 sprig
- Fresh Mint - 2 sprigs
- Scallions - 1 stalk
- Olive Oil - 1 fl oz
- Garlic - 4 cloves
- Grated Pecorino Pepato Cheese - 3.5 oz
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Roast the bell peppers and eggplant in their skins for about 40–50 minutes, depending on their size.
Step 3
Turn them over after 20 minutes.
Step 4
Remove from the oven and place in an airtight plastic container, sealing it tightly with a lid, and refrigerate overnight to easily peel the skin off the peppers.
Step 5
For all the herbs except for the green onion, basil, and cilantro, remove the leaves from the stems and place them in a blender along with the olive oil and 4 crushed garlic cloves. Basil can be added with the stems.
Step 6
Add the chopped green onion and olive oil.
Step 7
For the cilantro, remove the root part, wash it well, and place it along with the stems in the blender. Blend at maximum speed for 5 minutes. The result should be a liquid sauce with a consistency thinner than pesto.
Step 8
Peel the skin off the eggplant and peppers and slice them into thin strips.
Step 9
Add the herb oil to the peppers and eggplant and mix well.
Step 10
Cook the tagliatelle according to the package instructions. Drain the water and add it to the vegetables. Mix well.
Step 11
Serve topped with grated Grana Padano cheese (or Parmesan).
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