Directions
Cook the pasta according to the directions on then packaging. While the pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the leeks and sauté for about 5 minutes until fragrant. Add garlic and cook 2 more minutes. Add the asparagus tips to the skillet and sauté until they are tender-crisp and lightly browned, for about 5-7 minutes. Add peas and cook an additional two minutes. Remove from heat and set aside. Once the pasta is cooked, drain it and transfer it back to the pot. Add the sautéed peas, asparagus tips, and leeks to the pot with the pasta. Pour the pesto sauce over the pasta and vegetables and stir until everything is evenly coated. Add salt and pepper to taste. Squeeze the juice of half a lemon over the pasta and vegetables. Sprinkle the grated Parmesan cheese over the top of the pasta and vegetables, and stir to combine. Sprinkle the pignoli nuts and the lemon zest over the top of the pasta and vegetables, and stir to combine. Serves 4-6.
Pesto Farfalle with Spring Vegetables and Lemon
Prep: 10 min Cook: 20 min Servings: 4-6
This Pesto Farfalle with Spring Vegetables and Lemon recipe is a perfect blend of fresh and flavorful ingredients. The tender farfalle pasta is mixed with a rich pesto sauce and complemented with sautéed garlic, crisp peas, and fresh asparagus tips. Sliced leeks, grated Parmesan cheese, toasted pignoli nuts, and a sprinkle of lemon zest and juice complete the dish, adding a bright, tangy flavor and satisfying crunch. The result is a mouthwatering and satisfying pasta dish thats perfect for a variety of occasions.
Ingredients
- 1 bag Anna Farfalle
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Frozen Peas
- 1 bunch Asparagus, trimmed and cut into 1-inch pieces
- 1 jar Cento Basil Pesto Sauce (6.52 oz)
- ½ cup Parmesan Cheese, grated
- ½ cup Cento Pignoli Nuts
- ½ cup Leeks
- 2 cloves Garlic, minced
- 1/2 Lemon, juiced and zested
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Cook the pasta according to the directions on then packaging. While the pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the leeks and sauté for about 5 minutes until fragrant. Add garlic and cook 2 more minutes. Add the asparagus tips to the skillet and sauté until they are tender-crisp and lightly browned, for about 5-7 minutes. Add peas and cook an additional two minutes. Remove from heat and set aside. Once the pasta is cooked, drain it and transfer it back to the pot. Add the sautéed peas, asparagus tips, and leeks to the pot with the pasta. Pour the pesto sauce over the pasta and vegetables and stir until everything is evenly coated. Add salt and pepper to taste. Squeeze the juice of half a lemon over the pasta and vegetables. Sprinkle the grated Parmesan cheese over the top of the pasta and vegetables, and stir to combine. Sprinkle the pignoli nuts and the lemon zest over the top of the pasta and vegetables, and stir to combine. Serves 4-6.
