Barilla Food Service Recipes

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: Combine the basil, half of the oil, the garlic, and salt in a blender or food processor. Pulse to grind the basil and garlic. With the motor running, pour in the remaining oil to make a smooth paste. Add the Parmesan and pine nuts and puree.

Cut the shrimp in half lengthwise and blanch them in a large pot of boiling salted water. Drain and spread on a sheet pan to cool.

Cut the asparagus in 1-inch pieces and toss with 3 Tbsp oil. Season with salt and pepper. Roast at 450° F for 5 minutes, or until the desired consistency. Remove to a clean sheet pan to cool to room temperature.

Season the tomatoes with 3 Tbsp oil, some minced garlic, and salt.

Cut the shrimp in half lengthwise and blanch them in a large pot of boiling salted water. Drain and spread on a sheet pan to cool.

Cut the asparagus in 1-inch pieces and toss with 1 Tbsp oil. Season with salt and pepper. Roast at 450° F for 5 minutes, or until the desired consistency. Remove to a clean sheet pan to cool to room temperature.

Season the tomatoes with the remaining 1 Tbsp oil, some minced garlic, and salt.

For each serving, to order: Reheat 1 cup pasta in boiling salted water for 40 to 60 seconds. Drain and add to a pan with 1/4 cup pesto, 2 oz. shrimp, and 2 oz. asparagus; season with salt and pepper.

Plate and garnish with 3 Tbsp. tomatoes and 2 Tbsp. pine nuts.