Ingredients
1 box (16 oz) Barilla Farfalle Pasta
1 jar (6.5 oz) Barilla Rustic Basil Pesto
1 cup pecans
2 pints cherry tomatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon chili flakes
1 bunch, stems removed and roughly chopped
Zest and juice of 1 lemon
1/2 cup shaved or grated parmesan cheese
Instructions
- Preheat oven to 375°F. Place tomatoes on a baking sheet, toss with salt and pepper and 2 tablespoons olive oil. Roast in the oven for 25 minutes. set aside and let cool.
- Toast pecans in a dry nonstick skillet over medium heat for 3-5 minutes until fragrant. Remove from skillet and roughly chop. Set aside.
- Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 11 – 12 minutes for “Al Dente” perfection.
- While the pasta is cooking, heat olive oil over medium heat in a large nonstick skillet for about 1-2 minutes. Add the pesto and chili flakes and stir for 30-45 seconds until fragrant. Stir in chopped kale.
- Add lemon zest and cook for 1 minute more. Stir carefully so that the kale will not fall out of the pan.
- Transfer pasta to a large serving bowl, add lemon juice, tomatoes and juices, pesto and kale mix. Toss until everything is coated. Portion pasta onto plates or bowls.
- Sprinkle with the toasted pecans and Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Cuisine: Italian
