BARILLA FARFALLE

WITH BASIL & ROCKET PESTO, ASPARAGUS AND CHERRY TOMATOES

Farfalle

Made with

Barilla Farfalle

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Prep
Cook
Skill
Beginner
Diet
Vegetarian


638
Calories
31.9g
Total Fat
20.9g
Protein
62.9g
Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 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

Instructions

  • TO START

    Bring a large pot of water to the boil and add rock salt.
  • 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.


  • 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.  


  • 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.

     

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