WITH BASIL & ROCKET PESTO, ASPARAGUS AND CHERRY TOMATOES
- Total Fat
- Total Carbohydrates
- 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
- Sea salt, to taste
1 TO STARTBring a large pot of water to the boil and add rock salt.
2 COOK THE VEGETABLES
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.
3 COOK THE PASTA
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.
4 COMBINE AND SERVE
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.