Here’s another delicious recipe pairing from Chef Claire Robinson and Pinnacle Vodka: A yummy pasta served with a refreshing punch!
Eggplant Rollitini Pasta
Chef Claire Robinson
1 medium eggplant, cubed
1 pint cherry tomatoes, halved
3 tablespoons garlic infused olive oil, plus extra for garnish
1 pound bucatini pasta
1 cup fresh ricotta cheese
In a medium bowl toss together eggplant, tomatoes and 2 tablespoon of oil. Season with salt and pepper and place on a rimmed baking sheet and bake in oven until browned, about 25 minutes. Remove from oven and set aside.
Bring a large pot of salted water to a boil and over high heat. Add the pasta; cook until al dente, according to package instructions. Reserve 1/2 cup of the cooking liquid and drain.
Mix drained pasta, eggplant, tomatoes and the cheese. If mixture seems to thick add reserved cooking liquid. Season with salt and pepper to taste and drizzle remaining oil on top.
Fruit Punch in a Pinch
Recipe by Pinnacle Vodka
1 part Pinnacle® Tropical Punch Vodka
1 part Pineapple Juice
1 quarter part Lime Juice
1 quarter part Cranberry Juice
In a high ball glass add all ingredients over ice. Garnish with a cherry and a pineapple slice.