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

• 3/4 cup walnuts
• 1/2 cup fresh bread crumbs
• 2 lemons, zested, divided
• 2 tablespoons chopped fresh parsley
• 1 pinch salt, or as needed
• 1 (14.5 ounce) box Barilla PLUS Penne
• 3 tablespoons extra-virgin olive oil
• 1 medium leek, thinly sliced
• 1 1/2 cups (1-inch) sliced asparagus
• 2 cups fresh or frozen spring peas
• 1 large zucchini, julienned
• 1/4 teaspoon fresh cracked black pepper, or to taste
• 2 tablespoons julienned fresh mint leaves
• 2 tablespoons julienned fresh basil leaves

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

walnuts, bread crumbs, lemons, parsley, salt, barilla plus penne, extravirgin olive oil, asparagus, peas, zucchini, fresh cracked black pepper, mint leaves, basil

Taken from allrecipes.com/recipe/barilla-plus-penne-with-walnuts-lemon-spring-greens-and-herbs/ (may not work)