Fresh and bright, this pesto-based pasta also features roasted Roma tomatoes, chopped garlic, fresh parsley and Parmesan cheese.
5 lb. + 6 oz. Barilla Plus pasta
1⁄4 cup + 1 tbsp. extra virgin olive oil
5 lb. Roma tomatoes
61⁄2 oz. chopped garlic
11⁄2 cups vegetable stock
11⁄2 cups pesto sauce
11⁄2 cups grated Parmesan cheese
1⁄2 cup chopped fresh parsley
1. Cook pasta for half the time indicated on package. Drain pasta and drizzle with about 1 tbsp. olive oil to prevent sticking. Place pasta flat on sheet trays or hotel pans and cool in blast chiller. Pasta can also be cooled down in refrigerator. Once cool, use within several hours or store in bags or sealed plastic container and refrigerate.
2. Cut tomatoes in wedges. Toss with garlic and remaining oil and roast in 275°F oven for 1 hour. Cool.
3. For each serving, toss 1¼ cups cooked pasta to order with approximately 1¼ oz. roasted Roma tomatoes, 1 tbsp. stock and 1 tbsp. pesto. Heat until warmed through. Plate and garnish with 1 tbsp. Parmesan and 1 tsp. parsley.
Recipe by Cornell Dining Services, Ithaca, N.Y.