Al Bronzo® Bucatini with Hazelnut Kale Pesto & Roasted Asparagus
Al Bronzo® Bucatini with Hazelnut Kale Pesto & Roasted Asparagus
35 minutes total
- Al Bronzo
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Long
- No Meat
- Spring Recipes
- Summer Recipes
- Tomatoes
- Weekend
- Weeknight
This pesto recipe is made by blending baby kale, hazelnuts, Romano cheese, and extra virgin olive oil. The pesto is combined with Al Bronzo® Bucatini, roasted asparagus, and cherry tomatoes for a delicious meal.
Barilla® Al Bronzo® pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.
Veggie Pasta Recipes
Ingredients
Serves 8
| 1 | Package Barilla® Al Bronzo® Bucatini pasta |
| 5 | Tablespoons extra virgin olive oil, divided |
| 2 | Cups baby kale |
| ½ | Cup hazelnuts, peeled |
| ½ | Cup Romano cheese, grated |
| 1 | Pint cherry tomatoes, halved |
| 1 | Bunch asparagus, cut inch |
| To taste | Salt and black pepper |
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
Preheat oven to 450 °F. Bring a large pot of water to a boil.
Step 2
Rub asparagus with 1 tablespoon olive oil, salt, and pepper.
Step 3
Bake asparagus until slightly brown (about 15 minutes).
Step 4
In a food processor, process nuts, cheese, kale while gradually adding remaining olive oil.
Step 5
Cook pasta according to package directions, drain while saving 1 cup of pasta cooking water.
Step 6
Toss in a bowl with kale pesto, tomatoes, and asparagus; add pasta cooking water as needed and serve.
Al Bronzo® Bucatini Pasta
Barilla® Al Bronzo® Bucatini pasta is traditional bronze-cut pasta, for extraordinary sauce grip and more flavor in every bite. Now you can enjoy Scarpetta with Al Bronzo® Bucatini pasta!
- Shape Bucatini
- Cook time 9-11 mins
- Pack size 16 oz.
- Range Al Bronzo® Pasta