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Ingredients

• 1 c. Raw walnut halves
• 8 ounce Dry cartwheel or possibly fusilli pasta
• 2 ounce Asiago or possibly Parmesan-Reggiano cheese
• 3 x Bell peppers
• 4 x Japanese eggplant or possibly 1 globe eggplant
• 2 Tbsp. Extra virgin extra virgin olive oil
• 4 sprg basil, (optional)
• 1/4 c. Extra virgin extra virgin olive oil
• 1/2 c. Chicken stock
• 1 Tbsp. Chopped lemon zest
• 2 Tbsp. Freshly squeezed lemon juice
• 6 x Cloves garlic, finely chopped
• 1/2 c. Minced parsley
• 1/4 c. Minced basil leaves
• 1 Tbsp. Red peppercorns
• 1 tsp Asian chili sauce
• 1/2 tsp Salt

Description

Preheat The Oven To 325 F. Toast The Nuts For 15 Min. Set Aside The Pasta And Cheese. Stem And See The Peppers, Then C. Into 2 Inch Wide Strips. Stem The Eggplant, Then Cut…

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