Stir-Fry Creamy Ricotta & Arugula Pesto Pasta

Barilla Creamy Ricotta and Arugula Pesto Pasta Sauce

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Barilla Creamy Ricotta & Arugula Pesto Sauce

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This recipe was created by Lex Daddio on behalf of Barilla®.

Ingredients 4 Servings

  • ½ box Barilla® Angel Hair
  • 1 jar Barilla® Creamy Ricotta & Arugula Pesto
  • 1 pint cherry tomatoes
  • 1 head of broccoli, chopped
  • 1 red or yellow bell pepper, diced
  • ½: cup sugar snap peas
  • 2 tablespoons extra virgin olive oil, divided
  • Sea salt & pepper, to taste
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  • In a cast iron skillet, heat 1-tablespoon olive oil on medium heat. When hot, add tomatoes. Let sit for 2-3 minutes until tomatoes start to blister; season with sea salt. Then, mix around and cook for about 3 more minutes. Remove from the skillet and set aside. 
  • In the same skillet, heat 1-tablespoon olive oil on medium heat. Add in broccoli, peppers and snap peas. Season with salt and pepper. Cook down for about 7 minutes and stir occasionally.
  • Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions. Drain pasta.
  • In a large mixing bowl, combine cooked vegetables and pasta. Stir in pesto. Then throw in the cherry tomatoes. Enjoy!
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