- 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
TO STARTBring 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.