Barilla for Professionals

AL BRONZO® MEZZI RIGATONI WITH PESTO AND ROASTED VEGETABLES

Servings
6
Difficulty Level
Medium

INGREDIENTS

  • 1 lb Barilla® Al Bronzo Mezzi Rigatoni
  • 1 Jar Barilla® Rustic Basil Pesto
  • 2 tbsp extra virgin olive oil
  • 1 onion, small diced
  • 3 zucchini, sliced half moon
  • 1 bunch asparagus, diced
  • 1 pint cherry tomatoes, halved
  • 10 basil leaves, sliced
  • salt and pepper to taste
  • 1/2 cup parmigiano cheese, shredded

PREPARATION

  1. 1.Pre-heat your oven to 425°F and bring a large pot of water to a boil.
  2. 2.Toss the vegetables in olive oil and season with salt and pepper, place onto a sheet tray and roast in the oven for 15 minutes or until slightly golden and cooked through. Remove from the oven and set aside.
  3. 3.Cook the pasta according to the directions.
  4. 4.Meanwhile, in a large bowl, add the pesto and ½ cup of the cooking water and stir to combine. Drain the pasta and toss with the sauce, vegetables and cherry tomatoes.
  5. 5.Garnish with basil and shredded cheese.

CHEF'S NOTE

Recipe created by the Barilla for Professionals Culinary Team.

https://www.barillaforprofessionals.com/en-us/recipes/al-bronzo-mezzi-rigatoni-with-pesto-roasted-vegetables/