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Whole Grain Spaghetti with Almond/Pistachio/Arugula Pesto and Heirloom Tomatoes

Whole Grain Spaghetti with Almond/Pistachio/Arugula Pesto and Heirloom Tomatoes

Another great healthy recipe idea from our friends at the American Culinary Federation. Eat smart, live healthy!

Ingredients

 

3 lbs. Barilla® whole-grain spaghetti
12 oz. arugula
¾ cup almonds
¾ cup pistachios
3 garlic cloves
1½ cups + 2 T. olive oil
¾ cup grated Parmesan
Salt and pepper, as needed
1½ cups diced heirloom tomatoes
15 fresh basil leaves, julienned

Instructions:

1. Cook pasta for half time indicated on package. Drain; drizzle with olive oil. Place pasta flat on sheet trays or hotel pans; cool in blast chiller or walk-in cooler. Store in zip-close bags or sealed plastic container; refrigerate (use within several hours).

2. In blender in batches, combine arugula, almonds, pistachios and garlic. With blender on, slowly drizzle in 1½ cups olive oil; add Parmesan. Season with salt and pepper. Refrigerate until needed.

3. In bowl, season tomatoes with basil, 2 T. olive oil, salt and pepper.

4. Per serving: Reheat ¼ cup pesto and 1 cup spaghetti with a little pasta water, if needed. Toss with 1 T. tomatoes. Garnish with additional Parmesan and basil, if desired.

Yield

25 servings

Reprinted with permission from the American Culinary Federation and Credit: Lorenzo Boni, Executive Chef, Barilla America
The National Culinary Review, March 2015

Mixed Vegetable Salad with Pasta and Chicken

Mixed Vegetable Salad with Pasta and Chicken

Ingredients
  • Chicken Breast, Raw 6 oz.
  • Chicken Stock 8 oz.
  • Carrots, Washed and Cut 3 oz.
  • Cherry Tomatoes 4 ea.
  • Rotini Pasta, Raw 3 oz.
  • Broccoli, Washed and Cut 3 oz.
  • Green Beans, Washed and Cut 3 oz.
  • Black Olives 1 oz.
  • Italian Dressing, Bottled 3-4 oz.
Instructions:

1. Put chicken stock into a sauce pan. Bring stock to a boil on one eye, add chicken breast. When stock begins to boil, move the pot to a cooler electric eye and/or a different stovetop. Cook until done. Place on your tray to cool. Cut into thin slices. (Electric range tops hold a set temperature evenly.)
2. Cut carrots into even slices and cook in a steamer until al dente, about 5 min. or until done. Shock in cold water then place in a pile on your group’s tray. (Steamer cooks quickly and retains nutrients very well.)
3. Prep and blanch tomatoes in boiling water to remove skins; shock in cold water. slice in half. (Induction cooktop heats liquid and other items quickly in special pans.)
4. Cook rotini pasta in boiling salted water until al dente. Shock in cold water until cool and place on your tray. toss with a little olive or vegetable oil. (Have additional water heating on electric stove.)
5. Cook broccoli until tender crisp. Turn off trunnion kettle and skim out broccoli; shock in cold water, drain, and place on your tray. (Trunnion kettle heats liquid very quickly.)
6. Bring water to a boil in aluminum pans; simmer green beans until tender rips. Shock in cold water, drain, and place on tray. (Gas range allows for infinite heat settings.)
7. Mix all salad ingredients together. Add dressing and toss. Marinate for 30 min. if possible.

Yield

4 portions at 5 oz. each

Reprinted with permission from the American Culinary Federation: Submitted by Kriss D. Scott
Credit: HRI 106