Barilla® Whole Grain Elbows with Asparagus, Grape Tomatoes & Asiago Cheese2015-03-30
Here’s the perfect spring recipe to customize and call your own. Add chicken, fish, or sausage, or substitute other vegetables when the asparagus is out of season.
- 3 1/8 lb. Barilla Whole Grain Elbows
- 3/4 cup extra-virgin olive oil
- 4 shallots, minced
- 7 lb. asparagus, cut on the bias
- 7 cups grape tomatoes, halved
- salt and pepper
- 3 cups shredded Asiago
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.
Sweat a pinch of shallot in 1 1/2 tsp. oil for 3 minutes.
Add about 4 oz. asparagus and 1/4 cup tomatoes. Season with salt and pepper and heat through.
Drain the pasta and add it to the vegetables. Plate and garnish with 2 Tbsp. Asiago.
Chef Recommended Cuts
- Whole Grain Elbows
- Whole Grain Medium Shells
- Whole Grain Thin Spagheti
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.