Barilla PLUS Penne with Walnuts, Lemon, Spring Gree

Name: Barilla PLUS Penne with Walnuts, Lemon, Spring Greens and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup walnuts; 1/2 cup fresh bread crumbs; 2 lemons, zested, divided; 2 tablespoons chopped fresh parsley; 1 pinch salt, or as needed; 1 (14.5 ounce) box Barilla PLUS Penne; 3 tablespoons extra-virgin olive oil; 1 medium leek, thinly sliced; 1 1/2 cups (1-inch) sliced asparagus; 2 cups fresh or frozen spring peas; 1 large zucchini, julienned; 1/4 teaspoon fresh cracked black pepper, or to taste; 2 tablespoons julienned fresh mint leaves; 2 tablespoons julienned fresh basil leaves

Servings: persons

3/4 cup walnuts
1/2 cup fresh bread crumbs
2 lemons, zested, divided
2 tablespoons chopped fresh parsley
1 pinch salt, or as needed
1 (14.5 ounce) box Barilla PLUS Penne
3 tablespoons extra-virgin olive oil
1 medium leek, thinly sliced
1 1/2 cups (1-inch) sliced asparagus
2 cups fresh or frozen spring peas
1 large zucchini, julienned
1/4 teaspoon fresh cracked black pepper, or to taste
2 tablespoons julienned fresh mint leaves
2 tablespoons julienned fresh basil leaves

1
Preheat oven to 400 degrees F (200 degrees C).
2
Toast walnuts in oven for 5 to 8 minutes until the walnuts are lightly toasted.
3
In a food processor, pulse together bread crumbs, walnuts and zest from 1 lemon until well-blended.
4
Pour walnut mixture into a medium dish and toss with parsley and a pinch of salt.
5
Set aside.
6
Prepare Barilla PLUS Penne according to package directions.
7
Drain pasta, reserving 1 cup (250ml) of the pasta cooking liquid.
8
Return pasta to cooking pot.
9
Pour olive oil into a large saute pan while the pasta is cooking.
10
Add leeks and asparagus, and saute over medium heat for about 4 minutes until they start to soften.
11
Add peas and zucchini; saute for another 5 minutes until all of the vegetables are slightly softened; season with salt and black pepper.
12
Add zest of second lemon and reserved cooking liquid; stir gently until combined.
13
Add vegetables to pasta; toss to combine.
14
Gently stir in mint and basil.
15
Taste and adjust seasoning, if needed.
16
Serve 1 cup of pasta mixture into individual serving bowls.
17
Top with 2 tablespoons of the walnut mixture.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup walnuts, 1/2 cup fresh bread crumbs, 2 lemons, zested, divided, 2 tablespoons chopped fresh parsley, and more.

Yes, Barilla PLUS Penne with Walnuts, Lemon, Spring Greens and Herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barilla PLUS Penne with Walnuts, Lemon, Spring Greens and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions