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Ingredients

350g Barilla Farfalle pasta
1 jar Barilla Rocket Pesto
1 bunch asparagus, thinly sliced
2 spring onions, thinly sliced
1 punnet cherry tomatoes, quartered
50g pine nuts, toasted
100ml Extra Virgin Olive oil
Rock salt, for pasta water
Sea salt

Method

Step 1 Bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.
Step 2 Heat oil in a large fry pan, add spring onions and cook for 2 minutes, then asparagus and cook for a further 2 minutes. Add one ladle of boiling water.
Step 3 Drop the pasta into the water and stir. Cook as per the instructions on the box.
Step 4 Drain pasta 1 minute before the suggested cooking time and toss it with all ingredients for the final minute. Remove from heat and add the Barilla Rocket & Basil Pesto, cherry tomatoes, stirring to combine.
Step 5 Serve with a drizzle of Extra Virgin Olive oil and garnish with pine nuts.

Farfalle with asparagus and rocket and basil pesto

How to make Farfalle with asparagus and rocket and basil pesto

Ingredients

Method