Barilla PLUS Penne with Walnuts, Lemon, Spring Greens and Herbs

Directions

1. 1
   Preheat oven to 400 degrees F (200 degrees C).
2. 2
   Toast walnuts in oven for 5 to 8 minutes until the walnuts are lightly toasted.
3. 3
   In a food processor, pulse together bread crumbs, walnuts and zest from 1 lemon until well-blended.
4. 4
   Pour walnut mixture into a medium dish and toss with parsley and a pinch of salt.
5. 5
   Set aside.
6. 6
   Prepare Barilla PLUS Penne according to package directions.
7. 7
   Drain pasta, reserving 1 cup (250ml) of the pasta cooking liquid.
8. 8
   Return pasta to cooking pot.
9. 9
   Pour olive oil into a large saute pan while the pasta is cooking.
10. 10
    Add leeks and asparagus, and saute over medium heat for about 4 minutes until they start to soften.
11. 11
    Add peas and zucchini; saute for another 5 minutes until all of the vegetables are slightly softened; season with salt and black pepper.
12. 12
    Add zest of second lemon and reserved cooking liquid; stir gently until combined.
13. 13
    Add vegetables to pasta; toss to combine.
14. 14
    Gently stir in mint and basil.
15. 15
    Taste and adjust seasoning, if needed.
16. 16
    Serve 1 cup of pasta mixture into individual serving bowls.
17. 17
    Top with 2 tablespoons of the walnut mixture.