Whole Grain Spaghetti With Grape Tomatoes And Pistachio Pesto

2014-09-07
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Pistachios combined with basil, parsley, marjoram, and sage make an aromatic pesto to coat whole grain pasta and tomatoes.

Ingredients

  • 4 lb. Barilla Whole Grain Spaghetti
  • 4 pts. halved grape tomatoes
  • as needed salt
  • as needed black pepper
  • 4 cloves chopped garlic
  • 1/4 cup grated Romano cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup pistachios
  • 40 fresh basil leaves
  • 40 fresh Italian parsley leaves
  • 1/4 cup fresh marjoram
  • 16 fresh sage leaves
  • 12 ice cubes
  • 1 cup extra-virgin olive oil

Instructions

Step 1

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.

Step 2

Season the tomatoes with salt and pepper and let drain in a colander for 1 hour.
Make the pesto by pureeing the garlic, Romano, Parmesan, pistachios, and herbs together with the ice. Add the oil slowly while processing; season with salt and pepper.

Step 3

For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and toss it with 1/3 cup tomatoes and some of the pesto. Add pasta cooking water if needed.

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Chef Recommended Cuts
  • Whole Grain Linguine
  • Whole Grain Spaghetti
  • Whole Grain Thin Spagheti
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 390
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 2mg
1%
Sodium 275mg
11%
Total Carbohydrate 58g
19%
Dietary Fiber 9g
36%
Sugars 4g
Protein 11g
22%

Vitamin A 11%
Vitamin C 9%
Calcium 3%
Iron 13%
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.