A fresh and vibrant pasta dish built around the creamy texture of Pesto Barilla Vegan. Barilla Fusilli are coated in a smooth, glossy sauce, balanced by sweet leeks and juicy cherry tomatoes. A light yet satisfying recipe that brings versatility and freshness to everyday meals.
This recipe is created by
320 g Barilla® Fusilli (~12 oz)
190 g Pesto Barilla Vegan (~1 jar / ~¾ cup)
200 g leeks, thinly sliced (~2 cups)
125 g cherry tomatoes, halved (~1 cup)
Zest of 1 lemon
15–30 ml extra virgin olive oil (1–2 tbsp)
Salt and pepper, to taste
Fresh basil leaves
Nutrition per serving (4 servings):
Calories: 240 Total Fat: 12 g Saturated Fat: 1.5 g Cholesterol: 0 mg Sodium: 240 mg Total Carbohydrate: 31 g Dietary Fiber: 3 g Total Sugars: 3 g Protein: 5 g
1. Cut leeks into thin strips. Cook in a pan with extra virgin olive oil over low heat until soft and lightly golden. Season to taste and set aside.
2. Cut cherry tomatoes into quarters. Season with salt, black pepper, extra virgin olive oil and lemon zest. Let rest briefly.
3. Bring a large pot of water to a boil. Cook Barilla Fusilli according to package directions for al dente. Drain and mix with Pesto Barilla Vegan until smooth and evenly coated. Serve pasta topped with leeks and cherry tomatoes. Finish with fresh basil leaves.
Barilla®Al Bronzo Riccioli with Sweet and Sour Peppers
