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Farfalle with asparagus and rocket and basil pesto
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a quick and delicious creamy basil pesto asparagus pasta in less than 30 minutes.
Ingredients:
  • 350g Farfalle pasta
  • 1 jar 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
Instructions:
  • Bring a generous amount of water to a boil in a large saucepan. Once boiling, stir in 7 grams of rock salt per litre of water.
  • In a spacious frying pan, heat oil, then sauté spring onions for 2 minutes. Follow by adding asparagus and cooking for another 2 minutes. Pour in a ladle of boiling water.
  • Add the pasta to the boiling water and stir occasionally. Follow the cooking instructions on the package.
  • Drain pasta 1 minute early and mix with ingredients for 1 minute. Remove from heat and stir in Barilla Rocket & Basil Pesto, cherry tomatoes until well combined.
  • Finish by generously drizzling Extra Virgin Olive oil and sprinkling with pine nuts for an elegant presentation.

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