Spring Pesto Panzanella Recipe

Name: Spring Pesto Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ciabatta loaf; 1/4 cup olive oil; 4 cloves garlic, minced; 6 tablespoons parmesan cheese; 1 pound asparagus, cut into 1-inch slices; 6 leeks, green parts removed, thinly sliced; 2 cups white beans; 5 tomatoes, chopped; 8 ounces sun-dried tomatoes; 1 head of butter lettuce; 1/3 cup pesto; 1 tablespoon balsamic vinegar; salt and pepper, to taste

Servings: persons

1 ciabatta loaf
1/4 cup olive oil
4 cloves garlic, minced
6 tablespoons parmesan cheese
1 pound asparagus, cut into 1-inch slices
6 leeks, green parts removed, thinly sliced
2 cups white beans
5 tomatoes, chopped
8 ounces sun-dried tomatoes
1 head of butter lettuce
1/3 cup pesto
1 tablespoon balsamic vinegar
salt and pepper, to taste

1
Preheat oven to 400. Cut the ciabatta into cubes (or tear it into small pieces). In a large bowl, mix it with the 1/4 cup olive oil, minced garlic, and parmesan cheese. Place it on a baking sheet and bake for 15 minutes or until golden brown, stirring frequently. Set aside to cool. Leave the oven on.
2
Spread the asparagus and leeks on a second baking sheet. Spray with cooking spray and sprinkle lightly with salt. Roast for 15-20 minutes or until asparagus and leeks are starting to brown. Set aside to cool.
3
In a large bowl, mix together the bread cubes, asparagus, leeks, white beans, tomatoes, lettuce and sun-dried tomatoes. Mix in the pesto and balsamic vinegar so that everything is evenly coated. Add salt and pepper to taste.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 ciabatta loaf, 1/4 cup olive oil, 4 cloves garlic, minced, 6 tablespoons parmesan cheese, and more.

Yes, Spring Pesto Panzanella falls under the General 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.

Spring Pesto Panzanella

How did you like this recipe?

Frequently Asked Questions