Passatelli pasta with prosciutto, rucola, cherry tomatoes and eggplants

30 min
4 People
30 min
INGREDIENTS for 4 people

For the passatelli

350 g breadcrumbs

220 g grated Parmigiano Reggiano cheese

100 g Prosciutto di Parma

50 g all-purpose flour

6 egg



For the sauce

3 bunches of arugula

1 eggplant

100 g cherry tomato

50 g almond

80 g Parmigiano Reggiano cheese

Extra Virgin Olive Oil

1 clove of garlic


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.

First courses