Al Bronzo® Bucatini with Hazelnut Kale Pesto & Roasted Asparagus
35 minutes
WeeknightWeekendGatheringsSummer RecipesSpring RecipesDairy/CreamExtra Virgin Olive OilNo MeatTomatoesAl Bronzo® Organic PastaLong
This pesto recipe is made by blending baby kale, hazelnuts, Romano cheese, and extra virgin olive oil. The pesto is combined with Al Bronzo® Bucatini, roasted asparagus, and cherry tomatoes for a delicious meal. Barilla® Al Bronzo® pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.
Ingredients
8 servings
1Package Barilla® Al Bronzo® Bucatini pasta
5Tablespoons Extra Virgin Olive Oil, Divided
2Cups baby kale
½Cup hazelnuts, peeled
½Cup Romano Cheese, Grated
1Pint Cherry Tomatoes, Halved
1Bunch asparagus, cut inch
To tasteSalt and black pepper
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


