Barilla® Collezione Casarecce with Hazelnut Kale Pesto & Roasted Asparagus

Barilla Collezione Casarecce Pasta

Made with

Casarecce Pasta | Barilla Collezione

  • Prep
  • Cook
  • Skill

  • 460
  • 23g
    Total Fat
  • 50g
    Total Carbohydrate
  • 16g


Ingredients for 6 people

  • 1 box Barilla® Collezione Casarecce
  • 5 tablespoons extra virgin olive oil
  • 2 cups baby kale
  • ½ cup hazelnuts, peeled
  • ½ cup Romano cheese
  • 1 pint of cherry tomatoes, halved
  • 1 bunch of asparagus, cut 1 inch
  • salt and pepper to taste


  • Preheat oven to 450°F. Bring a large pot of water to a boil
  • Rub asparagus with oil, salt and pepper
  • Bake until slightly brown (about 15 minutes)
  • In a food processor, process nuts, cheese, kale while gradually adding remaining oil
  • Cook pasta according to package directions, drain while saving 1 cup of cooking liquid
  • Toss in a bowl with kale pesto, cherry tomatoes and asparagus tips, and serve
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