Al Bronzo Bucatini with Hazelnut Kale Pesto & Roasted Asparagus
Al Bronzo Bucatini with Hazelnut Kale Pesto & Roasted Asparagus
35 minutes total
- Al Bronzo
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Long
- No Meat
- Spring Recipes
- Summer Recipes
- Tomatoes
- Weekend
- Weeknight
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.
Veggie Pasta Recipes
Ingredients
Serves 6
| 1 | Box Barilla® Al Bronzo™ Bucatini pasta |
| 5 | Tablespoons extra virgin olive oil, divided |
| 2 | Cups baby kale |
| ½ | Cup hazelnuts, peeled |
| ½ | Cup Romano cheese, grated |
| 1 | Pint cherry tomatoes, halved |
| 1 | Bunch asparagus, cut inch |
| To taste | Salt 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.
Method
Step 1
Preheat oven to 450 °F. Bring a large pot of water to a boil.
Step 2
Rub asparagus with 1 tablespoon olive oil, salt, and pepper.
Step 3
Bake asparagus until slightly brown (about 15 minutes).
Step 4
In a food processor, process nuts, cheese, kale while gradually adding remaining olive oil.
Step 5
Cook pasta according to package directions, drain while saving 1 cup of pasta cooking water.
Step 6
Toss in a bowl with kale pesto, tomatoes, and asparagus; add pasta cooking water as needed and serve.
Al Bronzo Bucatini Pasta
Barilla Al Bronzo Bucatini pasta is made with the highest quality durum wheat.
- Shape Bucatini
- Cook time 7–8 mins
- Pack size 12 oz.
- Range Al Bronzo Pasta