Balance thinner strands of pasta with light sauces and thicker strands with robust sauces.
These fun and versatile shapes do well in a pasta salad, baked dishes and with chunkier sauces.
Shells are great with vegetable-based sauces and heartier meat or tomato-based sauces.
An American favorite with a variety of lasagne sheet options and recipes from Barilla.
A dried, filled pasta that is never doughy or chewy when cooked, and always bursts with naturally fresh flavors.
The perfect shapes for young children and equally delicious in your next soup recipe.
An Italian favorite for over 145 years.
Expertly crafted bronze cut pasta made with the highest quality Semolina.
Elevate your every day meals with artisanal cut pasta.
Gluten free pasta with the classic pasta taste and texture.
Surprisingly One Ingredient: Chickpea or Red Lentil
Protein + the Pasta You Love, for a good source of protein.
Perfect pasta in 60 seconds.
100% whole grain goodness with the delicious taste and “al dente” texture of traditional pasta.
Savor the taste of premium ingredients so full of flavor there’s no room for added sugar*
Delivers a burst of Italian flavor that transforms an everyday dish to extraordinary
1 box Barilla® Collezione Penne
4 cups fresh spinach, washed and trimmed
1/4 cup Pecorino Romano cheese, grated
1/4 cup Parmigiano-Reggiano cheese, grated (plus 1 tablespoon for topping)
7 tablespoons extra virgin olive oil, divided
1 clove garlic, peeled
1/4 cup pine nuts, toasted (plus 1 tablespoon for topping)
1 tablespoon lemon juice
1 ice cube
Salt and black pepper to taste
Bring a large pot of water to a boil, add pasta and cook according to package directions.
Put cleaned spinach in a food processor; mix for a few seconds.
Add cheeses, drizzle 6 tablespoons olive oil, garlic, pine nuts, ice cube and lemon juice.
Mix until smooth. Do not overheat pesto by mixing too long. Add salt and pepper to taste.
Toss ¾ cup of pesto with pasta, top with pine nuts, Parmigiano cheese and serve.
Put unused Pesto in a jar, cover it with 1-tablespoon olive oil, and refrigerate.
