Image, Barilla || Chef Luca Ciano || Words, Bianca Cheah
Getting your daily dose of fibre doesn’t mean you have to eat endless amounts of boring leafy salads. Why not try a delicious whole grain pasta alternative for lunch this time. A healthy option is Barilla’s Whole Grain Pasta that not only tastes like real pasta, but is seriously nutritious containing 51% whole grains and contains more than three times more fibre than regular pasta. Now that’s a mouth full of goodness! But don’t get excited and go overboard with your serving sizes. Eat like the italians do, small portions for lunch with just enough sauce to coat the pasta. Combined with a healthy lifestyle, eating this serving size you won’t have to worry about your waistline. Keep reading for the recipe…
WHOLE GRAIN PENNE PASTA SALAD WITH FRESH OREGANO, INFUSED HEIRLOOM TOMATOES, BUFFALO MOZZARELLA AND SUN DRIED TOMATO PESTO
INGREDIENTS (Serves 5 people)
375gr Barilla Penne Rigate
1 jar Barilla Sundried Tomato Pesto
2 spring onions, thinly sliced
1 celery stick, thinly sliced
1 punnet heirloom tomatoes, quartered
2 garlic clove, crushed
1x125gr Buffalo mozzarella, 1cm diced
½ bunch fresh oregano
½ small fresh chilli, thinly sliced
½ cup Extra Virgin olive oil
Sea salt & pepper
• Bring water to the boil in a large pot. When water is boiling, add rock salt – approximately 7gr to a litre of water.
• Drop the pasta into the water and stir. Cook according to the instructions on the pack.
• Add oil in a large bowl and mix in the spring onions, celery, tomatoes, oregano, garlic and chilli. Season with salt and pepper.
• Drain pasta ‘al dente’ and toss together with all the ingredients. Add the Barilla Sundried Tomato pesto and fresh oregano and stir well.
• Serve with Buffalo mozzarella and a drizzle of Extra Virgin olive oil.