- total fat
- total carbohydrate
- 1 box Barilla® Protein+™ Farfalle
- 1 cup walnuts, coarsely chopped
- 1/2 cup sun-dried tomatoes In olive oil, julienne
- 2 cloves garlic, crushed
- 1/4 cup extra virgin olive oil
- 1 cup Parmigiano-Reggiano cheese, freshly grated
- 1/2 cup fresh basil
Bring a large pot of water to a boil
Sauté walnuts in a small skillet for 1-2 minutes until slightly brown
- Place in large salad bowl.
Add sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil.
- Cook Farfalle according to package directions.
Drain, then add pasta to salad bowl
Add Parmigiano cheese and basil
- Season with salt and pepper.
Mix well and serve