Barilla® Collezione Casarecce with Hazelnut Kale Pesto & Roasted Asparagus

  • 460
  • 23g
    Total Fat
  • 50g
    Total Carbohydrate
  • 16g
  • Prep
  • Cook
  • Skill


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


  1. 1
    Preheat oven to 450°F. Bring a large pot of water to a boil
  2. 2
    Rub asparagus with oil, salt and pepper
  3. 3
    Bake until slightly brown (about 15 minutes)
  4. 4
    In a food processor, process nuts, cheese, kale while gradually adding remaining oil
  5. 5
    Cook pasta according to package directions, drain while saving 1 cup of cooking liquid
  6. 6
    Toss in a bowl with kale pesto, cherry tomatoes and asparagus tips, and serve

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