Barilla Farfalle With Basil & Rocket Pesto, Asparagus and Cherry Tomatoes
Barilla Farfalle With Basil & Rocket Pesto, Asparagus and Cherry Tomatoes
25 minutes total / Calories 638
Ingredients
Serves 4
| 350g | Barilla Farfalle |
| 1 jar | Barilla Rocket & Basil Pesto |
| 1 | Bunch Asparagus |
| 200g | Cherry Tomatoes, Halved |
| 2 | Spring Onions, Thinly Sliced |
| 50g | Toasted Pine Nuts |
| 100ml | Extra Virgin Olive Oil |
| Rock Salt, for Pasta Water | |
| To taste | Sea Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to the boil and add rock salt.
Step 2
Heat oil in a large fry pan, add spring onions and cook for 2 minutes. Add asparagus and cook for a further 2 minutes, add one ladle of boiling water.
Step 3
Drop the Farfalle into the boiling water and stir. Cook as per the instructions on the box. Drain pasta 1 minute before the suggested cooking time, and toss it the fry pan with the other ingredients and cook for the final minute.
Step 4
Remove pasta from heat and add the Rocket & Basil Pesto and cherry tomatoes, stir to combine. Serve with a drizzle of Extra Virgin Olive oil and pine nuts.
Farfalle
Farfalle, dating back to the 1500s, originated in the Lombardia and Emilia-Romagna part of Northern Italy. Farfalle, which means “butterfly” in Italian, are small squares of pasta that are pinched in the middle.
- Shape Farfalle
- Cook time 10 mins
- Pack size 500g
- Range Collezione