Barilla® Collezione Casarecce

Butternut Squash, Arugula, and Barilla® Creamy Genovese Pesto

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Ingredients 6 Servings

  • 1 box Barilla® Collezione Casarecce
  • 2 tbs Extra Virgin Olive Oil
  • 1 Small Butternut Squash, Diced
  • 1 Vidalia Onion, Cut Thick Julienne
  • 1 cup, Arugula, Roughly Chopped
  • ½ cup, Parmigiano Reggiano Cheese
  • 1 jar, Barilla® Creamy Genovese Pesto 
  • Salt and black pepper, to taste
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  • Place a pot of water to boil and turn on the oven to 425°F.
  • Season onion and butternut squash with olive oil, salt and pepper and roast separately in the oven until thoroughly cooked, about 15 minutes.
  • Cook pasta according to directions, drain reserving ½ cup water.
  • Combine pasta with roasted veggies, pasta water, and Barilla® Creamy Genovese.
  • Sprinkle cheese and Arugula before cheese before serving.
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