Barilla Creamy Pesto Pasta Primavera

Presented by:

Prep: 10 minutes

Cook: 20 minutes

Serves: 8

Ingredients

• 1 lb. Barilla Farfalle
• 1 jar Barilla Creamy Genovese Pesto
• 4 Tablespoons 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

Directions

1. Slice carrots, dice peppers, onions, and broccolini. Toss with 3 tablespoons of extra virgin olive oil, salt and pepper.
2. Roast for 15 mins at 400° or until slightly brown and thoroughly cooked. Set aside.
3. In a skillet place 1 tablespoon of extra virgin olive oil and saute garlic. Add roasted vegetable and pesto.
4. Meanwhile cook pasta one minute less than cook time. Reserve ½ cup pasta cooking water.
5. Add pasta, and cooking water (a little at a time) to skillet with pesto and vegetables.
6. Add Parmigiano Cheese and serve.