Ingredients

Servings 4

For the passatelli pasta

• ⅝ lb breadcrumbs
• 7 oz grated Parmigiano Reggiano cheese
• 2 ½ oz Prosciutto di Parma
• 1 oz all-purpose flour
• 4 eggs

Sauce

• 3 bunches arugula
• 1 eggplant, medium
• 3 ½ oz cherry tomatoes
• 1 ¾ oz almonds
• 3 oz Parmigiano Reggiano cheese, sliced
• 2 ½ tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil
• 1 clove of garlic

Preparation

15 minutes preparation + 15 minutes cooking

Finely mince the prosciutto in order to avoid the meat from sticking in the holes of the utensil for the passatelli.

Add the minced prosciutto to the other ingredients for the passatelli, and mix them together. Then form the mixture into balls, cover them with wrapper and leave in the fridge.

Clean the vegetables, cut the tomatoes and take away the seeds. Cut the eggplant into small cubes and brown in a pan with olive oil.

Put in a blender the rucola, the almonds, the parmigiano, the garlic and the extra virgin olive oil. Mix until creamy.

Mix the cherry tomatoes with the eggplant and cook the passatelli in salted water or broth.
Drain and season in a pan with the vegetables and the rucola pesto.
Put into dishes and serve.