Fusilli with Leeks, Cherry Tomatoes & Pesto Barilla Vegan
Fusilli with Leeks, Cherry Tomatoes & Pesto Barilla Vegan
35 minutes total
A fresh and vibrant pasta dish built around the creamy texture of Pesto Barilla Vegan. Barilla Fusilli are coated in a smooth, glossy sauce, balanced by sweet leeks and juicy cherry tomatoes. A light yet satisfying recipe that brings versatility and freshness to everyday meals.
Everyday recipes
Ingredients
Serves 4
| 320 g | Barilla Fusilli |
| 1 jar | Pesto Barilla Vegan |
| 200 g | leeks, cut into thin strips |
| 125 g | cherry tomatoes, halved |
| Zest of 1 lemon | |
| Extra virgin olive oil | |
| To taste | salt and black pepper |
| Fresh basil leaves |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cut leeks into thin strips. Cook in a pan with extra virgin olive oil over low heat until soft and lightly golden. Season to taste and set aside.
Step 2
Cut cherry tomatoes into quarters. Season with salt, black pepper, extra virgin olive oil and lemon zest. Let rest briefly.
Step 3
Bring a large pot of water to a boil. Cook Barilla Fusilli according to package directions for al dente. Drain and mix with Pesto Barilla Vegan until smooth and evenly coated. Serve pasta topped with leeks and cherry tomatoes. Finish with fresh basil leaves.
Tip
Cook leeks gently to enhance their natural sweetness.
Tip
Let tomatoes rest briefly to develop flavour.
Tip
Add basil just before serving to keep it fresh and aromatic.
