BARILLA FARFALLE

WITH BASIL & ROCKET PESTO, ASPARAGUS AND CHERRY TOMATOES

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

  1. 1 TO START
    Bring a large pot of water to the boil and add rock salt.
  2. 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. 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. 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.

     

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