BARILLA FARFALLE WITH BASIL & ROCKET PESTO, ASPARAGUS AND CHERRY TOMATOES
BARILLA FARFALLE WITH BASIL & ROCKET PESTO, ASPARAGUS AND CHERRY TOMATOES
25 minutes total
Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for our Farfalle with Basil & Rocket Pesto, asparagus and cherry tomatoes for a delicious meal!
Ingredients
Serves 4
| 350g | Barilla Farfalle |
| 1 jar | Barilla Rocket & Basil Pesto |
| 1 | bunch asparagus |
| 200g | cherry tomatoes, halved |
| 2 | spring onions, thinly sliced |
| 50g | toasted pine nuts |
| 100ml | Extra Virgin Olive Oil |
| Rock salt, for pasta water | |
| To taste | Sea salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to the boil and add rock salt.
Step 2
Heat oil in a large fry pan, add spring onions and cook for 2 minutes. Add asparagus and cook for a further 2 minutes, add one ladle of boiling water.
Step 3
Drop the Farfalle into the boiling water and stir. Cook as per the instructions on the box. Drain pasta 1 minute before the suggested cooking time, and toss it the fry pan with the other ingredients and cook for the final minute.
Step 4
Remove pasta from heat and add the Rocket & Basil Pesto and cherry tomatoes, stir to combine. Serve with a drizzle of Extra Virgin Olive oil and pine nuts.
