Egg Noodles With Red Pepper Pesto And Roasted Eggplant

• 16 ounces piquillo peppers or roasted red peppers, drained
• 2 tablespoons pine nuts
• 2 cloves garlic, chopped
• 1/4 cup freshly grated Parmigiano Reggiano
• 1 teaspoon fresh lemon juice
• Canola oil
• 1 teaspoon clover honey
• Kosher salt and freshly ground black pepper
• 1 medium Glove eggplant, skin on, diced
• 3/4 pound wide egg noodles
• Fresh flat leaf parsley
• Fresh oregano
• 1 pint fresh ricotta

1. 1. Bring large pot of salted water to a boil. While the water is coming to a boil, combine the piquillo peppers, pine nuts, garlic, cheese, lemon juice, honey and 1/4 cup canola oil and salt and pepper to taste in a food processor and process until smooth; scrape into a bowl. Reserve 1/4 cup, cover tightly and refrigerate until needed. The pesto can be stored, tightly covered, in the refrigerator for up to 1 week.
2. 2. Heat 1/4 cup canola oil in a large saute pan over high heat, add the eggplant and season with salt and pepper and cook until lightly golden brown and just cooked through, about 8 minutes.
3. 3. Cook the noodles according to the directions no the package. Before draining, reserve 1 cup of the pasta cooking water and set aside. Drain well. Add the noodles to the pan with the eggplant add some of the pesto and some of the cooking water and toss to coat the noodles lightly, fold in the parsley and oregano. Transfer to a large platter and dollop with the ricotta.

piquillo peppers, nuts, garlic, freshly grated parmigiano reggiano, lemon juice, canola oil, honey, kosher salt, egg noodles, flat leaf parsley, fresh oregano, fresh ricotta

Taken from www.epicurious.com/recipes/member/views/egg-noodles-with-red-pepper-pesto-and-roasted-eggplant-52115261 (may not work)