Creamy Radiatori with Smoky Eggplant, Sun-Dried Tomato and Ricotta with Crispy Mint

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant on a sheet pan and toss with 2 tablespoons (30 ml) olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 22 to 25 minutes, stirring halfway, until deeply golden and very tender.

2. 2

   While the eggplant roasts, toast the pine nuts in a large skillet over medium heat for 2 to 3 minutes, stirring often, until lightly golden. Remove and set aside.

3. 3

   In the same skillet, add 1 teaspoon of the sun-dried tomato oil and 1 tablespoon (15 ml) olive oil. Add half of the whole mint leaves and cook for 20 to 30 seconds until crisp. Transfer to a plate. Add the 2 sliced garlic cloves and cook 30 seconds more, just until fragrant; remove them as well and reserve with the mint.

4. 4

   Bring a large pot of salted water to a boil. Cook the radiatori according to package directions until al dente, usually 10 to 12 minutes. Reserve 3/4 cup (180 ml) pasta water before draining.

5. 5

   Transfer the roasted eggplant to a blender or food processor. Add the ricotta, chopped sun-dried tomatoes, the grated garlic clove, lemon zest, 2 tablespoons (30 ml) lemon juice, butter, half of the Parmesan, 1/4 teaspoon salt, black pepper, red pepper flakes if using, and 1/2 cup (120 ml) reserved pasta water. Blend until creamy but still slightly textured.

6. 6

   Pour the sauce into the large skillet and warm over low heat for 1 to 2 minutes. Add the drained pasta and toss well. If needed, add the remaining pasta water little by little until the sauce is silky and coats the pasta evenly.

7. 7

   Add the chopped mint, half of the toasted pine nuts, and most of the reserved golden garlic. Toss gently to distribute the flavors. Taste and adjust with more salt, pepper, or a few extra drops of lemon juice if desired.

8. 8

   Serve the pasta with the remaining Parmesan, the rest of the pine nuts, the crispy mint on top, and the reserved garlic to finish. Add a very light drizzle of olive oil if you want a glossier finish.