Tomato Basil Pappardelle with Eggplant and Herb Relish

Ingredients:

  • 1 package Tomato Basil Pappardelle, cooked al dente (6-8 minutes)
  • 2 cups fresh Parsley, leaves only
  • 1/2 cup fresh Mint
  • 3 Green Onions, chopped
  • 1-1/2 tbsp. fresh Oregano, leaves only
  • 2 tbsp. Capers
  • 3 tbsp. Pine Nuts
  • 1 tbsp. Red Wine Vinegar
  • 2 tbsp. Olive Oil

Eggplant:

  • 2 Eggplants, sliced
  • 1 tbsp. Olive Oil

Directions:

  1. While Tomato Basil Pappardelle is cooking, puree relish ingredients in blender with 5 tbsp. water.
  2. Add Salt and Pepper to taste.
  3. Brush sliced Eggplant with Oil and grill in large skillet (or grill outside) over medium-high heat, 3-4 minutes per side.
  4. Place warm pasta in large serving dish and top with Eggplant and relish.

Bon Vivant Orzo with Mushrooms, Snow Peas, and Pine Nuts

Ingredients:

  • 1 package Bon Vivant Orzo, cooked al dente (5-7minutes)
  • 2 tsp. Olive Oil
  • 2 Shallots, minced
  • 1 lb. fresh Mushrooms of choice
  • 1/2 lb. Snow Peas
  • 3/4 cup Pine Nuts, toasted
  • Salt and freshly ground Black Pepper to taste

Directions:

  1. Heat Olive Oil in a medium skillet.
  2. Add Shallots and sauté until translucent.
  3. Add Mushrooms and cook until browned.
  4. Add Snow Peas and cook 1 minute more.
  5. Add pine nuts and Bon Vivant Orzo and combine all ingredients together.
  6. Add Salt and Pepper to taste. Serve hot.