Plus Farfalle with Sun-Dried Tomatoes, Walnuts, Basil and Parmigiano Cheese

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
7 to 9 servings

Enriched farfalle mixes with walnuts, garlic, sun-dried tomatoes and Parmigiano-Reggiano cheese to make a dish that is full or flavor.

Ingredients

1 cup walnuts, coarsely chopped
1/2 cup sun-dried tomatoes in olive oil, julienne
2 garlic cloves, crushed
1/4 cup extra virgin olive oil
1 box Barilla Plus Farfalle
1 cup Parmigiano-Reggiano cheese, freshly grated
1/2 cup fresh basil
Salt to taste
Freshly ground black pepper to taste

Steps

1. Bring large pot of water to boil. Sauté walnuts in small skillet for 1 to 2 mins., until slightly brown. Place in large salad bowl.

2. Add sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil.

3. Cook Plus Farfalle according to package directions. Drain, then add pasta to salad bowl. Add Parmigiano cheese and basil. Season with salt and pepper. Mix well and serve.

Recipe by Barilla

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources