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Barilla® Veggie Rotini

with Kale, Roasted Peppers & Pine Nuts

  • Prep
  • Cook
  • Skill


Ingredients for 6 people

  • 1 box Barilla Veggie Rotini
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 1 bunch kale (chopped)
  • 1/3 cup white wine
  • 3 roasted red peppers (diced)
  • salt to taste
  • black pepper to taste
  • ¼ cup toasted pine nuts
  • ½ cup grated Pecorino cheese

Made with

Veggie Rotini


  1. 1
    BRING a large pot of water to a boil

  2. 2
    In a large skillet, COOK garlic in olive oil for 1-2 minutes or until slightly yellow in color

  3. 3
    ADD kale and sauté for 3-4 minutes
  4. 4
    DEGLAZE with white wine

  5. 5
    ADD the roasted red bell peppers and season with salt and pepper
  6. 6
    In a separate skillet, TOAST pine nuts until slightly browned, then remove and set aside
  7. 7
    COOK pasta, drain and toss with sauce

  8. 8
    REMOVE from heat and add pine nuts and cheese
  9. 9
    STIR to combine and serve

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