Plus Farfalle with Sun-Dried Tomatoes, Walnuts, Basil and Parmigiano Cheese
Enriched farfalle mixes with walnuts, garlic, sun-dried tomatoes and Parmigiano-Reggiano cheese to make a dish that is full or flavor.
1 cup walnuts, coarsely chopped
1/2 cup sun-dried tomatoes in olive oil, julienne
2 garlic cloves, crushed
1/4 cup extra virgin olive oil
1 box Barilla Plus Farfalle
1 cup Parmigiano-Reggiano cheese, freshly grated
1/2 cup fresh basil
Salt to taste
Freshly ground black pepper to taste
1. Bring large pot of water to boil. Sauté walnuts in small skillet for 1 to 2 mins., until slightly brown. Place in large salad bowl.
2. Add sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil.
3. Cook Plus Farfalle according to package directions. Drain, then add pasta to salad bowl. Add Parmigiano cheese and basil. Season with salt and pepper. Mix well and serve.
Recipe by Barilla