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

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code