Enjoy pasta the lighter showing off later this castellane recipe - created by our connections at Barilla headquarters in Italy.
The ingredient of Castellane in the manner of grilled vegetables, red onion pesto and asiago cheese
- 350g Barilla castellane pasta
- 1 jar Barilla red onion pesto
- 1/2 eggplant, grilled in 0.5cm slices, after that diced in 1cm cubes
- 1 small carrot, grilled in 0.5cm slices, later diced in 1cm cubes
- 1 zucchini, grilled in 0.5cm slices, later diced in 1cm cubes
- 1 yellow capsicum, grilled in 0.5cm slices, then diced in 1cm cubes
- 1 red onion, grilled in 0.5cm slices, subsequently next diced in 1cm cubes
- 2 garlic cloves, crushed
- 3 tbsp balsamic vinegar
- 10 basil leaves
- 200g asiago cheese, 1cm diced
- 20g parmigiano reggiano cheese, shaved
- new virgin olive oil
- Rock salt, for pasta water
- Sea salt and pepper, to taste
The instruction how to make Castellane in the manner of grilled vegetables, red onion pesto and asiago cheese
- In a large saucepan, bring great quantity of water to the boil. following the water is boiling, grow rock salt (7g to a litre of water).
- Drop the Barilla castellane into the water and stir. Cook according to the instructions regarding the pack.
- Meanwhile, in a large stainless steel bowl, count up all the grilled vegetables, garlic, basil and vinegar considering a little oil. ensue salt and pepper, to taste, and stir up well.
- Drain the pasta 1 minute to the lead the suggested time and toss it into the bowl with 1/2 cup of cooking water to ascend the pasta to finish cooking in the bowl.
- At this stage, amass the Barilla red onion pesto and the asiago cheese.
- facilitate subsequent to parmigiano reggiano shavings more or less top.
Nutritions of Castellane in the manner of grilled vegetables, red onion pesto and asiago cheese
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