Barilla Whole Grain Penne with Calabrian Chile Butter, Garlic, Cashew & Currant Crumble

2018-07-31
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Calabrian chile infused butter adds a fiery kick to this meatless pasta featuring pan-roasted cauliflower.

Calabrian chiles provide a nice, flavorful smoky kick to any dish. The bright red chiles are often sold packed in oil or as a paste online or at most grocery stores in the Italian section. If the jarred chiles are whole, pulse in the food processor to create a paste that can be stored covered in the refrigerator for months.

Instructions

Step 1

For the Calabrian Chile Butter: Combine butter chile paste in medium bowl until smooth. Cover and refrigerate.

Step 2

For the Garlic, Cashew & Currant Crumble: Place all crumble ingredients in work bowl of food processor. Pulse until mixture is coarsely chopped. Toast mixture in skillet on medium heat until golden brown and crunchy. Remove skillet from heat; cool. Season with salt and pepper to taste.

Step 3

Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 1 min. less than directed on package. Drain.

Step 4

Melt ¼ cup butter in large rondeaux on high heat. Add cauliflower; cook 6-8 min. or until golden brown on both sides. Transfer cauliflower to hotel pan.

Step 5

Deglaze rondeaux with wine; reduce liquid by half. Add pasta, browned cauliflower and prepared Calabrian Chile Butter. Toss gently to combine. Sprinkle cheese; toss to coat.

Step 6

Serve garnished with prepared Garlic, Cashew & Currant Crumble.

Ingredients

  • For the Calabrian Chile Butter: 1/3 cup butter, softened 3 tablespoons Calabrian chile paste
  • For the Garlic, Cashew & Currant Crumble: 1/3 cup extra virgin olive oil 3/4 cup roasted, unsalted cashews 3 cloves garlic 3/4 cup panko bread crumbs 1/3 cup currants
  • 3 lbs Barilla® Whole Grain Penne
  • 1/4 cup extra virgin olive oil
  • 9 cups small cauliflower florets and stems, sliced thin
  • 1-1/2 cups dry white wine
  • 1-1/2 cups grated Parmigiano-Reggiano cheese
Recipe Type:

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 340
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 11mg
4%
Sodium 133mg
6%
Total Carbohydrate 46g
15%
Dietary Fiber 7g
28%
Sugars 3g
Protein 11g
22%

Vitamin A 3%
Vitamin C 35%
Calcium 7%
Iron 11%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.