barilla® plus® penne with walnuts, lemon, spring greens and herbs

Ingredients

• Servings: 4
• 3/4 cup walnuts
• 1/2 cup fresh bread crumbs
• 2 lemons, zested, divided
• 2 tablespoons chopped fresh parsley
• 1 pinch salt, or as needed
• 1 (14.5 ounce) box barilla plus® penne
• 3 tablespoons extra-virgin olive oil
• 1 medium leek, thinly sliced
• 1 1/2 cups (1-inch) sliced asparagus
• 2 cups fresh or frozen spring peas
• 1 large zucchini, julienned
• 1/4 teaspoon fresh cracked black pepper, or to taste
• 2 tablespoons julienned fresh mint leaves
• 2 tablespoons julienned fresh basil leaves

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• toast walnuts in oven for 5 to 8 minutes until the walnuts are lightly toasted.
• in a food processor, pulse together bread crumbs, walnuts and zest from 1 lemon until well-blended.
• pour walnut mixture into a medium dish and toss with parsley and a pinch of salt. set aside.
• prepare barilla® plus® penne according to package directions. drain pasta, reserving 1 cup (250ml) of the pasta cooking liquid. return pasta to cooking pot.
• pour olive oil into a large saute pan while the pasta is cooking. add leeks and asparagus, and saute over medium heat for about 4 minutes until they start to soften.
• add peas and zucchini; saute for another 5 minutes until all of the vegetables are slightly softened; season with salt and black pepper.
• add zest of second lemon and reserved cooking liquid; stir gently until combined.
• add vegetables to pasta; toss to combine. gently stir in mint and basil. taste and adjust seasoning, if needed.
• serve 1 cup of pasta mixture into individual serving bowls. top with 2 tablespoons of the walnut mixture.