Al Bronzo Bucatini with Hazelnut Kale Pesto & Roasted Asparagus - Barilla

Al Bronzo Bucatini with Hazelnut Kale Pesto & Roasted Asparagus - Barilla

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

Yields

6

Directions

  1. Preheat oven to 450 °F. Bring a large pot of water to a boil
  2. Rub asparagus with 1 tablespoon olive oil, salt, and pepper
  3. Bake asparagus until slightly brown (about 15 minutes)
  4. In a food processor, process nuts, cheese, kale while gradually adding remaining olive oil
  5. Cook pasta according to package directions, drain while saving 1 cup of pasta cooking water
  6. Toss in a bowl with kale pesto, tomatoes, and asparagus; add pasta cooking water as needed and serve

Ingredients

  • 1 ea box of Barilla Al Bronzo Bucatini pasta
  • 5 tbsp ea extra virgin olive oil, divided
  • 2 cups ea baby kale
  • 1/2 cup ea hazelnuts, peeled
  • 1/2 cup ea Romano cheese, grated
  • 1 ea pint of cherry tomatoes, halved
  • 1 ea bunch of asparagus, cut 1 inch
  • Salt and black pepper ea to taste