SPAGHETTI WITH VEGAN PESTO AND CHERRY TOMATOES
SPAGHETTI WITH VEGAN PESTO AND CHERRY TOMATOES
15 minutes total
Looking for new ways with Pesto? Try Barilla's step-by-step recipe for Vegan Pesto with Spaghetti and cherry tomatoes.
Ingredients
Serves 4
| 340g | Barilla Spaghetti No.5 |
| 1 jar | Barilla Vegan Pesto |
| 24 | cherry tomatoes |
| 2 tbsp. | Extra Virgin Olive Oil |
| Basil | |
| A pinch of salt and sugar | |
| Rock salt, for pasta water |
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
Halve the tomatoes and cook in a pan with basil, a pinch of salt and olive oil.
Step 2
Meanwhile, in a large pot of boiling salted water, cook the Spaghetti according to the instructions on the pack. Once cooked al dente, drain and set aside some pasta water.
Step 3
Toss the pasta in the pan together with the tomatoes and turn off the stove. Then, add the Vegan Pesto and toss together with some of the reserved cooking water, to emulsify the sauce. Serve with fresh basil.
Step 4
Cook the peas, beans and asparagus in a saucepan of boiling water for 2-3 minutes or until just tender. Drain.
Step 5
Divide lamb and vegetables among serving plates. Sprinkle the lamb with the Pesto crumbs and serve with lemon wedges.
