Barilla® Veggie Rotini with Kale, Roasted Peppers & Pine Nuts2015-02-19
Celebrate the colors of Italy in this vegetarian dish. Try substituting chard or other hardy greens for the kale.
- 3 1/8 lb. Barilla Veggie Rotini
- 1 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 4 lb. kale, chopped
- 1 1/2 cups white wine
- 12 red bell peppers, roasted and diced
- Salt and pepper
- 1 cup pine nuts, toasted
- 2 1/3 cups grated Pecorino Romano cheese
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.
For each serving, to order: Reheat about 1 cup pasta in simmering water.
In a saute pan, heat 2 tsp. oil and a pinch of garlic. Cook for 1 minute. Add about 2 oz. kale and cook until wilted.
Deglaze with 1 Tbsp. wine and add about 1/2 cup red peppers. Season with salt and pepper.
Drain pasta and toss it with the vegetables. Plate it and garnish with 2 tsp. pine nuts and 1 1/2 Tbsp. cheese.
Chef Recommended Cuts
- Veggie Elbows
- Veggie Penne
- Veggie Rotini
This information is per serving.
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.