Barilla Gluten Free Penne with Roasted Almond and Arugula Pesto

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Fava beans and in-season heirloom tomatoes make for a perfect picnic pasta salad. To make this a heartier main dish, add 4-1/2 pounds of medium cooked, peeled shrimp.


Step 1

Heat oil and garlic scapes in large skillet on medium heat, 2-5 min. or until slightly softened and aromatic. Remove pan from heat; cool.

Step 2

Place arugula, almonds, cooled garlic scapes and oil in work bowl of food processor; process until smooth. Add cheese; pulse until combined. Season with salt and pepper to taste.

Step 3

Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook as directed on package. Drain; transfer to large mixing bowl.

Step 4

Gently toss hot pasta with prepared pesto. Fold in tomatoes, fava beans and basil.


  • 2 cups extra virgin olive oil
  • 1 cup coarsely chopped garlic scapes
  • 1 quart loosely packed arugula
  • 2 cups roasted almonds
  • 4 oz. grated Parmigiano-Reggiano cheese
  • 3 lbs. Barilla Gluten Free Penne
  • 1 lb. seeded, diced heirloom tomatoes
  • 1 cup shelled fava beans, blanched, shocked
  • 1/2 cup loosely backed basil leaves, chiffonade
Recipe Type:

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 449
Calories from Fat 234
% Daily Value*
Total Fat 26g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 14mg
Sodium 77mg
Total Carbohydrate 49g
Dietary Fiber 5g
Sugars 2g
Protein 9g

Vitamin A 14%
Vitamin C 17%
Calcium 10%
Iron 11%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.