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Barilla Farfalle With Basil & Rocket Pesto, Asparagus and Cherry Tomatoes

Name: Barilla Farfalle With Basil & Rocket Pesto, Asparagus and Cherry Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

25 minutes

Vegetarian Classic Blue Box Red Sauces Collezione Short

Ingredients

4 حصص

350gBarilla Farfalle

1 jarBarilla Rocket & Basil Pesto

1Bunch Asparagus

200gCherry tomatoes, halved

2Spring Onions, Thinly Sliced

50gToasted Pine Nuts

100mlExtra Virgin Olive Oil

Rock Salt, For Pasta Water

To tasteSea 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 minutes

Pack size

500g

Range

Collezione

View product

Farfalle

Shape

Farfalle