Barilla® Veggie Rotini with Kale, Roasted Peppers & Pine Nuts

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

For each serving, to order: Reheat about 1 cup pasta in simmering water.

Step 3

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.

Step 4

Deglaze with 1 Tbsp. wine and add about 1/2 cup red peppers. Season with salt and pepper.

Step 5

Drain pasta and toss it with the vegetables. Plate it and garnish with 2 tsp. pine nuts and 1 1/2 Tbsp. cheese.