Barilla® Creamy Pesto Pasta Primavera

Creamy Genovese Pesto

Made with

Barilla Creamy Genovese Pesto Sauce

Buy now
Add to favorites Remove from favorites
Share
Print
Prep
Cook
Skill
Casual


420
Calories
18g
Total Fat
54g
Total Carbohydrate
12g
Protein

Ingredients 8 Servings

  • 1 lb. Barilla® Farfalle
  • 1 jar Barilla® Creamy Genovese Pesto
  • 4 tbsp. Extra virgin olive oil
  • 1 red pepper, diced
  • 1 carrot, sliced on bias
  • ½ yellow pepper, diced
  • 1 broccolini, florets
  • 1 clove garlic, chopped
  • ½ Vidalia onion
  • ½ cup Parmigiano cheese
  • Salt and Pepper to taste
Share ingredients

You copied text to clipboard:

Instructions

  • Slice carrots, dice peppers, onions, and broccolini. Toss with 3 tbsp. of extra virgin olive oil, salt and pepper.
  • Roast for 15 mins at 400° or until slightly brown and thoroughly cooked. Set aside.
  • In a skillet place 1 tbsp. of extra virgin olive oil and saute garlic. Add roasted vegetable and pesto.
  • Meanwhile cook pasta one minute less than cook time. Reserve ½ cup pasta cooking water.
  • Add pasta, and cooking water (a little at a time) to skillet with pesto and vegetables.
  • Add Parmigiano Cheese and serve.
Show more