October is National Pasta Month!
No matter your clients' eating style or preference there’s a pasta recipe for them! Expand their tastes and your recipe box with one of these recipes courtesy of Barilla that celebrates the beauty of pesto.
Bon appetit!
Collard Green Pesto
Recipe courtesy Chef Mareya Ibrahim-Jones
Yield: 24
Ingredients
3 packages Barilla pasta (your preference)
3 cups collard greens, trimmed and chopped
1½ cups fresh basil leaves
1½ cups grated pecorino romano cheese
1½ ea. lemons, zested and juiced
¾ cup extra virgin olive oil
1½ cups low sodium vegetable broth
6 ea. garlic cloves, roughly chopped
1 T Himalayan pink salt
1½ tsp black pepper
Method
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Bring a large pot of water to a boil and season with salt, cook the pasta for half the recommended time, then drain and toss with some oil. Place onto a sheet tray then into the fridge to cool down.
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In a food processor, add collard greens, basil, cheese, lemon and lemon zest, and olive oil.
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Pulse all of the ingredients together.
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Add vegetable stock, herbs, garlic and seasonings.
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For service, cook the pasta in well-seasoned water for about a minute, remove from water, and toss with pesto.
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Serve in a large white bowl garnished with more lemon zest.
Spaghetti With Pistachios And Sautéed Artichoke Pesto
Recipe courtesy Lorenzo Boni, Barilla
Yield: 24
Ingredients
4 lbs Barilla Spaghetti
16 ea. cleaned and sliced fresh artichokes
4 ea. garlic cloves
½ cup ricotta cheese
Salt, as needed
1½ cups olive oil
2 cups unsalted pistachios
½ cup grated Romano cheese
¾ cup packed fresh parsley
Black pepper, as needed
Method
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Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic contain refrigerate and use within several hours.
- Heat 1¼ cup of the oil and saute the artichokes until slightly browned and thoroughly cooked. Set aside to cool.
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In a blender, grind the pistachios, garlic, cheese, and parsley. Add the artichokes and remaining oil and pulse to make a coarse sauce. Season with salt and pepper.
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For each serving, to order: Reheat 1⅓ cups pasta in simmering water. Drain and toss with some of the pesto and a few tablespoons of cooking water, if needed. Plate.
Bucatini with Hazelnut and Carrot Top Pesto, Charred Carrot Skins and Pecorino Romano
Recipe courtesy Yury Krasilovsky, Barilla
Ingredients
3 lbs Barilla Collezione Bucatini
3 lbs carrots with tops
12 oz grated pecorino romano cheese, divided
1½ cups hazelnuts, toasted
3 ea. cloves garlic
1 cup plus 2 T extra virgin olive oil, divided
Kosher salt
Ground black pepper
Method
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Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook two minutes less than directed on package. Drain, reserving 1½ cups pasta water.
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Meanwhile, cut tops off carrots. Peel carrots; place skins in medium bowl with 2 T oil. Reserve carrots for another use.
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Place carrot tops, 6 oz cheese, nuts and garlic in work bowl of food processor. Process with three-second pulses until just smooth. Slowly drizzle remaining oil through feed tube; pulse until mixed in.
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Heat large cast iron skillet on high heat until smoking. Add carrot skins to skillet; cook four to five minutes tossing frequently until charred.
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Transfer pesto to large bowl; whisk in reserved pasta water. Fold in pasta and half of the carrot skins.
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Serve garnished with remaining carrot skins and grated cheese.
Salmon and Horseradish Spinach Pesto Pasta
Recipe courtesy Chef Thomas Horner, Misty Clover Farm Event Center
Yield: 24
Ingredients
6 lbs. Barilla® pasta (your preference)
24 ea. cloves garlic
4 cups olive oil
6 ea. thinly sliced lemons
Salt, as needed
¼ cup lemon zest
¾ cup lemon juice
¼ cup grated horseradish
3 cups pinenuts
6 lbs baby spinach
12 cups (3 lbs) grated Parmesan cheese
9 lbs skinless salmon fillets
Black pepper, as needed
¾ cup olive oil
¾ cup lemon juice
Method
- Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- To make the pesto: In a food processor, pulse the pinenuts and garlic until chopped. Transfer to a larger container and use an immersion blender to belend in 4 lbs of the spinach, 4 cups oil, and 6 cups parmesan until smooth. Season with salt and pepper. Cover and refrigerate until needed.
- To cook the salmon: Season one side of each fillet liberally with salt and pepper. Sprinkle with 1 tsp. lemon zest and rub with 1 T oil. Line sheet pans with foil and layer them with the sliced lemons. Place the salmon on top. Broil until no longer translucent and the salmon is firm when pressed, about 10 minutes. Remove and sprinkle the salmon with 6 oz lemon juice. When cool, flake the salmon with a fork, discarding the skin. Refrigerate.
- For each serving, to order: Simmer ½ cup cream until reduced by half. Add about 1 cup pesto, 1 cup spinach, ½ tsp horseradish, and ¼ cup parmesan. Cook until the cheese melts and the spinach wilts.
- Reheat 2 cups pasta in simmering water. Drain and plate with the pesto mixture, 6 oz salmon, and additional Parmesan for garnish.
Kale Pesto Pasta Salad
Recipe courtesy Nordstrom Restaurants
Yield: 24
Ingredients
2 T Basil Pesto (recipe below)
1 T Creamy Garlic Vinaigrette (recipe below)
¼ ea 140ct lemon, zest and juice
5 oz fusilli (recipe below)
½ oz lacinato kale, stem removed and julienne ¼"
2 oz seasonal beets, raw, peeled, and julienne 1/16"
¼ tsp salt & pepper mix
¾ oz Pickled Red Radish (recipe below)
1 oz ricotta salata cheese, crumbled*
¾ oz Toasted Almonds (recipe below), rough chopped
Method
- In a clean mixing bowl, combine the Basil Pesto, Creamy Garlic Vinaigrette, lemon zest and juice. Using a rubber spatula, stir to incorporate
- Add the Pasta Cooking Procedure fusilli, lacinato kale, julienne raw seasonal beet. Season with salt & pepper mix and toss to coat.
- Transfer to a 24 oz clear plastic rectangle container, pulling the colorful ingredients to the top.
- Evenly distribute the Pickled Red Radish, crumbled ricotta salata and Toasted Almonds, natural almonds, rough chopped over the top of the pasta salad.
- Place the lid on the container and follow labeling instructions. *Note: Crumbled queso fresco may be substituted for ricotta salata.
Ingredients for Fusili Pasta
2 lbs fusili pasta
2 gal water
1 cup kosher salt
2 oz olive oil
Method for Fusilli Pasta
- Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
- For optimal cooking results, drop pasta into rapidly boiling salted water and cook pasta to al dente for eight minutes
- Transfer pasta to a colander and drain well. Then transfer to a clean stainless steel bowl, add just enough olive oil to lightly coat the pasta, toss well.
- Spread cooked pasta onto parchment lined sheet trays in a single layer, 2 lbs per full sheet pan and allow to cool fully under refrigeration before portioning.
- Once fully cooled, portion pasta to desired weight using color coded portion bags.
- Transfer portioned pasta to a clean container, label, date and store refrigerated. Note: Cook times may vary based on batch size.
Ingredients for Basil Pesto
Yield: 64
7 oz fresh basil, leaves only
6 oz organic baby spinach, leaves only
5 oz grated parmesan cheese
4 tsp fresh minced garlic
12 oz olive oil
2 tsp kosher salt
Method
- Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
- In a robot coupe with sharp blade, combine the fresh basil, organic baby spinach leaves, grated parmesan cheese, fresh minced garlic, olive oil, and kosher salt for approximately 30 seconds, scrape down sides of the bowl. Puree for 15-20 more seconds.
- Transfer to a clean food storage container. Cover, label, date and store refrigerated.
Ingredients for Creamy Garlic Vinaigrette
Yield: 4 qts
2 cups mayonaise
½ cup Dijon mustard
1 cup roasted garlic puree
2 T fresh minced garlic
2 oz pasteurized lemon juice
20 g fresh dill, finely chopped
20 g Italian parsley, finely chopped
72 g green onion, chopped 1'' x 1''
1 cup honey
20 oz champagne vinegar
4 T salt & pepper mix
10 cups canola oil
Method
- Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
- In an eight quart cambro container combine mayonnaise, Dijon mustard, roasted garlic puree, fresh minced garlic, pasteurized lemon juice, fresh dill finely chopped, italian parsley finely chopped, green onion, honey, champagne vinegar, and salt & pepper mix.
- Blend with an immersion blender, constantly attended, until well blended, about 15 seconds.
- Continue to blend, constantly attended, forming a swirling vortex and slowly add canola oil in a thin steady stream until all oil is incorporated, about 2 minutes. The vinaigrette should be a very pale green color with a creamy consistency.
- Transfer to clean sixth pans. Cover, label, date and store refrigerated.
Ingredients for Pickled Red Radish
Yield: 3 lbs
2 cups granulated sugar
4 cups white wine vinegar
6 cups water
3 lbs red radish, stem off, cut into sixths
Method
- Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
- Place granulated sugar, white wine vinegar and water in a sauce pot and bring to a boil. Allow to boil until sugar is melted.
- Allow pickling liquid to cool at room temperature.
- Once cooled, pour pickling liquid over trimmed sixth cut red radishes.
- Transfer to a clean food storage container. Cover, label, date and store refrigerated.
Ingredients for Toasted Almonds
Yield: 2 lbs
2 lbs almonds
Method
- Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
- Place the nuts on a parchment lined sheet pan. Spread out evenly across the entire surface.
- Bake at 325ºF until golden brown, about eight to 14 minutes total (total time will vary based on the type of nut). Rotate and stir nuts halfway through the cooking process to toast evenly.
- Remove from the oven and allow to cool completely.
- Transfer to a clean food storage container. Cover, label, date and store at room temperature.
