Barilla® Creamy Pesto Pasta Primavera

Made with

Creamy Ricotta & Arugula Pesto

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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 Ricotta 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

Instructions

  • Slice carrots, dice peppers, onions, and broccolini. Toss with 3 tbsp. of extra virgin olive oil, salt and pepper.
  • Roast for 5-7 min at 400°. 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.
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