PROTEIN+® PENNE GORGEOUSLY GREEN SPRING PASTA

INGREDIENTS

• 3 lb Barilla Protein+® Penne
• 2 cup walnuts
• 1 cup Panko breadcrumbs
• 4 lemons, zested
• 1 1/2 tsp sea salt
• 1/2 cup parsley, chopped
• 3/4 cup extra virgin olive oil
• 3 leeks, thinly sliced
• 1 1/2 cup asparagus, cut into 1/2 inch pieces
• 3 cup peas
• 3 zucchinis, julienned
• 1/4 cup fresh mint, julienned
• 1/2 cup fresh basil, julienned

PREPARATION

1. 1.Preheat oven to 400°F. Toast the walnuts for 5 to 8 min, until lightly toasted.
2. 2.In a food processor, pulse the walnuts, breadcrumbs and zest of 1 lemon. Transfer to a bowl and toss with the parsley and a pinch of salt. Set aside.
3. 3.Cook pasta according to package directions. Reserve 1 cup pasta cooking water. Drain and set aside.
4. 4.Meanwhile, heat the extra virgin olive oil in a large sauté pan over medium heat. Add the leek and asparagus and sauté for 4 min. Add the peas and zucchini, season with salt and pepper and cook for an additional 5 min, until the vegetables are tender.
5. 5.Add the zest of the remaining lemon and reserved pasta cooking water. Add the pasta and toss to combine.
6. 6.Add the mint and basil and adjust seasoning as needed. Top with the walnut mixture and serve.