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Castellane with grilled vegetables, red onion pesto and asiago cheese
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Try this delicious Barilla castellane pasta recipe, a lighter twist on a classic favorite!
Ingredients:
  • 350g castellane pasta
  • 1 jar red onion pesto
  • 1/2 eggplant, grilled in 0.5cm slices, then diced in 1cm cubes
  • 1 small carrot, grilled in 0.5cm slices, then diced in 1cm cubes
  • 1 zucchini, grilled in 0.5cm slices, then diced in 1cm cubes
  • 1 yellow capsicum, grilled in 0.5cm slices, then diced in 1cm cubes
  • 1 red onion, grilled in 0.5cm slices, then diced in 1cm cubes
  • 60.00 ml balsamic vinegar
  • 10 basil leaves
  • 200g asiago cheese, 1cm diced
  • 20g parmigiano reggiano cheese, shaved
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
Instructions:
  • In a large saucepan, bring plenty of water to a rolling boil and stir in 7g of rock salt per liter of water once boiling.
  • Add the Barilla castellane to the pot of boiling water and stir. Cook as directed on the package.
  • In a large stainless steel bowl, mix together the grilled vegetables, garlic, basil, vinegar, a splash of oil, salt, and pepper to taste. Stir until well combined.
  • Remove the pasta from the water a minute early and mix it with 1/2 cup of cooking water in the bowl for a perfect finish.
  • Add the flavorful Barilla red onion pesto and rich asiago cheese.
  • Garnish with fresh parmigiano reggiano shavings before serving.

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