Gorgeously Green Penne Spring Pasta Recipe

Gorgeously Green Penne Spring Pasta Recipe

  • 1 (14.5 ounce) box Barilla PLUS® Penne
  • 3/4 cup walnuts
  • 1/2 cup fresh bread crumbs (or panko)
  • 2 lemons, zested, divided
  • 2 tablespoons chopped fresh parsley
  • 1 pinch salt
  • 3 tablespoons extra-virgin olive oil
  • 1 medium leek, thinly sliced
  • 2 cups fresh spring peas (or frozen)
  • 1 large zucchini, julienned
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh cracked pepper
  • 2 tablespoons fresh mint, julienned
  • 2 tablespoons fresh basil, julienned
  1. Preheat oven to 400 degrees F.
  2. Toast walnuts in oven for 5-8 minutes until the walnuts are lightly toasted.
  3. In a food processor, pulse together bread crumbs, walnuts and zest from 1 lemon.
  4. Pour into a medium dish and toss with parsley and a pinch of salt. Set aside.
  5. Prepare Barilla PLUS(R) Penne according to package directions. Drain reserving 1 cup of the cooking liquid.
  6. While pasta is cooking, pour olive oil into a large saute pan.
  7. Add the leeks and saute over medium heat for about 4 minutes until they start to soften.
  8. Add the peas, zucchini, asparagus, salt and pepper, and saute another 5 minutes until all of the vegetables are slightly softened.
  9. Add zest of second lemon and reserved cooking liquid and stir gently until combined.
  10. Drain pasta and return to cooking pot.
  11. Add vegetables to pasta and toss to combine. Gently stir in mint and basil. Taste and adjust seasoning if needed.
  12. Serve 1 cup pasta mixture into serving bowls. Top with 2 tablespoons of the walnut mixture.
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