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Ingredients for 8 people

  • 1 Box Barilla® Blue Box Farfalle
  • 1 jar Barilla Rustic Basil Pesto
  • 1 tbs Extra Virgin Olive Oil
  • 2 shallot, medium size, diced
  • 16 oz shitake mushrooms, quartered
  • 1 cauliflower, in florets
  • ½ cup Parmigiano cheese
  • 2 tbs pomegranate seeds
  • Salt and black pepper to taste
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  • Place a pot of water to boil. Turn on oven to 425°F.
  • Coat cauliflower florets with half the pesto, roast in the oven until slightly brown, about 15 min.
  • In a skillet sauté shallot with olive oil for three minutes over medium heat, stir in mushrooms, season with salt and pepper and brown over high heat, about five minutes.
  • Meanwhile, cook pasta according to package directions. Drain pasta, reserving ½ cup cooking liquid.
  • Toss pasta with reserved cooking water, remaining pesto, roasted cauliflower, and sautéed mushrooms. Sprinkle cheese and garnish with pomegranate seeds before serving
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