Whole Grain Penne with Carrots, Turnips, and Gorgonzola2016-08-22
Here’s a great way to use root vegetables, as served at the Modern Casual event in June 2016. Choose rainbow carrots for the most color variety. If you can’t find micro dandelion greens, substitute any other baby greens for a shot of color and flavor.
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. ternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each serving, to order: Heat 1 1/2 tsp. oil in a pan and saute 1 Tbsp. onion until translucent. Add 2 1/2 oz. carrots and 1 oz. turnips and saute until tender and lightly caramelized. Season with salt and pepper.
Deglaze with 1/4 c. stock and bring to a simmer.
Meanwhile, reheat 1 c. pasta in simmering water. Drain and add to the vegetables. Add a pinch of parsley.
Toss to coat and plate the pasta. Garnish with 2 Tbsp. gorgonzola and 1 Tbsp. micro greens.
- 3 lb. Barilla Whole Grain Penne
- 1 1/2 c. extra-virgin olive oil
- 1 1/2 c. diced onion
- 4 1/2 lb. sliced rainbow carrots
- 1 1/2 lb. diced turnips
- Salt and pepper
- 6 c. beef or vegetable stock
- 3 Tbsp. chopped fresh parsley
- 3 c. crumbled gorgonzola cheese
- 1 1/2 c. micro dandelion greens
Chef Recommended Cuts
- Whole Grain Medium Shells
- Whole Grain Penne
- Whole Grain Rotini
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Chickpea Casarecce Pasta Salad with Roasted Vegetables & Gribiche Sauce
Chickpea Rotini with Marinated Tomatoes and Parmigiano Reggiano
Red Lentil Penne with Eggplant Caponata
This information is per serving.