Barilla® Collezione Spaghetti with Leeks, Cherry Tomatoes, Asparagus and Cannellini Beans
Barilla® Collezione Spaghetti with Leeks, Cherry Tomatoes, Asparagus and Cannellini Beans
25 minutes total
- Classic Blue Box
- Dairy/Cream
- Expert
- Extra Virgin Olive Oil
- Gatherings
- No Meat
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
Collezione Spaghetti is no longer available in the US. Barilla® Al Bronzo Spaghetti can be substituted for spaghetti pasta.
Chef Lorenzo Boni Recipes
Chef Lorenzo's Recipe Collection
Ingredients
Serves 8
| 1 | Box Barilla® Collezione Spaghetti |
| 4 | Tablespoons extra virgin olive oil, divided |
| 1 | Leek |
| 1 | Pint multicolor tomatoes |
| 8 | oz. asparagus |
| 1 | Cup canellini beans |
| ½ | Cup romano cheese, grated |
| 8 | Basil leaves |
| 1 | Pinch saffron |
| To taste | Salt |
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
Bring a large pot of water to boil.
Step 2
Cook pasta according to package directions.
Step 3
Meanwhile in a skillet sauté leek with 2 tablespoons olive oil for three minutes.
Step 4
Add tomatoes and asparagus and blister over high heat for two minutes, season with salt and pepper, stir in beans and saffron and bring to simmer.
Step 5
Drain pasta, toss with veggies and ⅓ cup of reserved cooking liquid.
Step 6
Stir in torn basil, cheese and remaining olive oil.