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About the Dish

  • Red Pepper Flakes

    Red Pepper Flakes

  • Shallot

    Shallot

  • Japanese Eggplant

    Japanese Eggplant

  • Bell Pepper

    Bell Pepper

  • PeachDish Salt

    PeachDish Salt

  • Butter

    Butter

  • Lemon

    Lemon

  • Capers

    Capers

  • Walnuts

    Walnuts

  • Parmesan Cheese

    Parmesan Cheese

  • Parsley

    Parsley

  • Farfalle Pasta

    Farfalle Pasta

METHOD

1
Fill a medium saucepan with about 5 cups of water, stir in kosher salt and place on high heat to bring to a boil. This is your pasta cooking water.
2
Prepare your mise en place: Peel, halve and thinly slice shallot. Remove stem from eggplant, halve lengthwise and thinly slice crosswise. Remove stem and seeds from bell pepper, and thinly slice. Drain liquid from capers. Halve the lemon, and juice 1 half (reserve remaining half for another use). Pick and roughly chop parsley.
3
When the water boils add the pasta, stirring continuously so pasta does not stick to itself or the pot. Cook pasta for 11 minutes, or until tender but not mushy. Remove about 2 tablespoons of the cooking liquid and reserve. Drain pasta in a colander but do not rinse.
4
While pasta cooks, place a large sauté pan over medium heat. Add oil, crushed red pepper and shallot, and cook 2 minutes, stirring occasionally. Add eggplant, bell pepper and 1/2 teaspoon PeachDish salt, and cook another 4-5 minutes, stirring occasionally.
5
Add drained pasta, reserved pasta cooking water, butter, lemon juice, capers and walnuts. Cook 1-2 minutes longer, or until sauce has thickened slightly.
6
Remove from heat. Add parsley and Parmesan. Stir to combine, and season to taste with PeachDish salt.
7
Divide the pasta between 2 plates, and enjoy!