Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese Recipe

Farfalle with Roasted Red Bell Peppers, Asparagus and Parmigiano Reggiano Cheese Recipe

  • 1 box Barilla® Veggie Farfalle
  • 4 tablespoons extra virgin olive oil
  • 1 leek, diced
  • 1 bunch asparagus, sliced thin on a bias
  • 2 roasted red bell peppers, diced
  • Salt and black pepper to taste
  • 1/2 cup Parmigiano Reggiano cheese, grated
  • 5 leaves basil, cut chiffonade style
  1. Bring a large pot of water to a boil.
  2. In a large skillet saute leek in olive oil until slightly browned.
  3. Add asparagus and saute until cooked through.
  4. Add roasted pepper and season with salt and pepper.
  5. Cook pasta 1 minute less than the package directions.
  6. Drain pasta reserving 1 cup of the cooking water.
  7. Add cooking water to sauce and bring to a simmer.
  8. Add pasta to sauce and toss. Remove from heat.
  9. Add cheese and basil; toss to combine and serve.
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