Barilla® Al Bronzo® Orecchiette with Pistachio, Arugula Pesto, and Oven Roasted Multicolor Cherry Tomatoes
Barilla® Al Bronzo® Orecchiette with Pistachio, Arugula Pesto, and Oven Roasted Multicolor Cherry Tomatoes
30 minutes total
- Al Bronzo
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Gatherings
- Pasta Shells
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
This Orecchiette with Pistachio, Arugula Pesto & Oven Roasted Multicolor Cherry Tomatoes recipe features our Barilla® Al Bronzo® Orecchiette pasta.
Ingredients
Serves 8
| 1 | Package Barilla® Al Bronzo® Orecchiette |
| 5 | Tablespoon Extra Virgin Olive Oil, Divided |
| 1 | Garlic Clove |
| 1 1/2 | Cup Arugula, Packed |
| 1/2 | Cup Pistachio, Shell Off |
| 1/2 | Cup Romano Cheese, Grated |
| 2 | Pints Multicolor Cherry Tomatoes |
| 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
Turn the oven on to 450°F. Season tomatoes with salt, pepper and 1 tbs olive oil and roast in the oven, about 20 minutes, set aside.
Step 2
Place a pot of water to boil, cook pasta according to directions.
Step 3
Meanwhile in a blender process pistachio, 1 cup arugula, garlic, salt, and pepper.
Step 4
Stir in oil and romano cheese. Drain pasta, toss with pesto, cherry tomatoes and remaining arugula, roughly chopped.
Al Bronzo Pasta
Al Bronzo Orecchiette Pasta
Barilla® Al Bronzo® Orecchiette pasta is traditional bronze-cut pasta, for extraordinary sauce grip and more flavor in every bite. Now you can enjoy Scarpetta with Al Bronzo Orecchiette pasta!
- Shape Orecchiette
- Cook time 12-14 mins
- Pack size 16 oz
- Range Al Bronzo Pasta