Castellane With Grilled Vegetables, Red Onion Pesto And Asiago Cheese

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Enjoy pasta the lighter way with this castellane recipe created by our friends at Barilla headquarters in Italy.

All you have to do is throw all your ingredients of Castellane With Grilled Vegetables, Red Onion Pesto And Asiago Cheese

  1. 350g Barilla castellane pasta
  2. 1 jar Barilla red onion pesto
  3. 1/2 eggplant, grilled in 0.5cm slices, then diced in 1cm cubes
  4. 1 small carrot, grilled in 0.5cm slices, then diced in 1cm cubes
  5. 1 zucchini, grilled in 0.5cm slices, then diced in 1cm cubes
  6. 1 yellow capsicum, grilled in 0.5cm slices, then diced in 1cm cubes
  7. 1 red onion, grilled in 0.5cm slices, then diced in 1cm cubes
  8. 2 garlic cloves, crushed
  9. 3 tablespoons balsamic vinegar
  10. 10 basil leaves
  11. 200g asiago cheese, 1cm diced
  12. 20g parmigiano reggiano cheese, shaved
  13. Extra virgin olive oil
  14. Rock salt, for pasta water
  15. Sea salt and pepper, to taste

The instruction how to make Castellane With Grilled Vegetables, Red Onion Pesto And Asiago Cheese

  1. In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
  2. Drop the Barilla castellane into the water and stir. Cook according to the instructions on the pack.
  3. Meanwhile, in a large stainless steel bowl, combine all the grilled vegetables, garlic, basil and vinegar with a little oil. Add salt and pepper, to taste, and stir well.
  4. Drain the pasta 1 minute before the suggested time and toss it into the bowl with 1/2 cup of cooking water to allow the pasta to finish cooking in the bowl.
  5. At this stage, add the Barilla red onion pesto and the asiago cheese.
  6. Serve with parmigiano reggiano shavings on top.

Nutritions of Castellane With Grilled Vegetables, Red Onion Pesto And Asiago Cheese

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