Barilla® Whole-Grain Spaghetti With Oven-Dried Tomatoes And Pistachio-Sage Pesto

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Here’s a great seasonal pesto using winter sage and pistachios. Oven-dried tomatoes add a welcome sweetness to the savory sauce.

Ingredients

  • 79 1/2 oz. Barilla® Whole-Grain Spaghetti
  • 6 lb. cherry tomatoes
  • 13 1/2 oz. roasted pistachios
  • 1 1/2 oz. grated Pecorino Romano cheese
  • 1 1/2 oz. grated Parmesan cheese
  • 3/4 oz. fresh sage
  • 3 cloves garlic
  • 1 1/2 cups extra-virgin olive oil
  • As needed salt
  • As needed pepper

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.

Step 2

Store in zip lock bags or sealed plastic container; refrigerate and use within several hours. Cut the cherry tomatoes in half and squeeze to remove the seeds. Transfer the tomatoes in single layers to sheet pans and bake in a convection oven at 200°F until semi-dehydrated (about 1 1/2 hrs.).

Step 3

Let cool and refrigerate. To make the pesto, process the nuts, cheese, sage, and garlic in a robocoupe, then add the oil with the machine running. Season with salt and pepper. Refrigerate.

Step 4

For each serving, to order: Reheat 2 cups spaghetti in boiling water for 40 to 60 seconds. Drain and toss with 2 Tbsp. pasta, several tomatoes, and a splash of pasta water until warm through.

Recipe Type: , , Tags: , , ,
Chef Recommended Cuts
  • Whole Grain Linguine
  • Whole Grain Spaghetti
  • Whole Grain Thin Spagheti
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 510
Calories from Fat 234
% Daily Value*
Total Fat 26g
40%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 55mg
2%
Total Carbohydrate 61g
20%
Dietary Fiber 10g
40%
Sugars 5g
Protein 13g
26%

Vitamin A 10%
Vitamin C 15%
Calcium 6%
Iron 15%
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.