• Nicolette Stathopoulos

Green with envy Pesto Pasta Salad

Barilla Pesto Pasta Salad



I loved creating this vibrant pasta salad using all things green and Barilla pasta of course. I’ve always used Barilla pasta in my kitchen at home, I find it has the best texture out of supermarket pasta. I used the Barilla rocket and basil pesto in this recipe, along with delicious broccolini, almonds and a few other ingredients. This was such a quick and easy recipe to create and you can even substitute the ingredients for anything else you have in your pantry or fridge. I hope you enjoy creating this at home as much as I did.


Ingredients

- 500g Barilla Fusilli pasta

- 1 tbs salt

- 1 jar Barilla rocket pesto

- 1 handful rocket leaves

- ½ cup flaked almonds, toasted

- 1 cup frozen edamame

- 1 cup frozen peas

- 1 bunch broccolini

- 2 tbs olive oil

- ½ cup marinated feta

- 1 bunch basil leaves


Method

- Begin but placing a large pot of water onto the stove to come to a boil


- As the water is heating up place a sieve in the water. Add the frozen edamame and peas to the sieve which is submerged in the hot water. Allow them to sit in the warming water until cooked. Once cooked place them in a bowl filled with cold water and ice to prevent them from overcooking


- Now that the water has boiled add a large pinch of salt and boil the pasta until al dente


- Slice the broccolini and fry off the stalks in a frying pan with the olive oil until tender, now add in the top part of the broccolini and cook until soft, this won’t take long


- Once the pasta is cooked strain it from the water and place it back in the large pot


- Add the whole jar of pesto to the pasta and stir to combine


- Add the broccolini, edamame, peas, marinated feta, flaked almonds and rocket and stir to combine


- Fold the basil leaves through last minute and garnish the pasta in your favourite platter, enjoy




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