Cellentani With Basil Pesto, Asparagus And Seafood

2014-09-06
  • Yield : 100
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Basil and asparagus pair beautifully with fresh seafood for this lovely spring dish.

Ingredients

  • 20 lbs. Barilla® Cellentani pasta
  • 12½ oz. fresh basil
  • 1 lb. garlic
  • 2 lbs. pine nuts
  • As needed salt
  • As needed freshly ground black pepper
  • 2 lbs. grated Parmesan cheese
  • 5 cups extra-virgin olive oil
  • 20 lbs. cut into 2-inch diagonal pieces asparagus
  • 10 lbs. peeled and deveined shrimp (green/headed) 21-25 ct.
  • 10 lbs. bay scallops

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

Process basil leaves, garlic, pine nuts, salt, pepper, cheese and half of the olive oil in a food processor until smooth. Set aside.

Step 3

For each serving, to order: Heat olive oil in a large skillet. Add about 3 oz. asparagus and sauté over medium heat for 5 minutes or until slightly tender. Sprinkle with salt and pepper.
Add 1 ½ oz. shrimp and 1 ½ oz. scallops. Sauté until opaque in center; set aside.

Step 4

Reheat 1 2/3 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to asparagus and seafood mixture. Add some pesto; toss well and continue cooking.
Add small amounts of pasta cooking water to thin and thicken as desired. Plate and serve.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Cellentani / Cavatappi
  • Gemelli
  • Linguine
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 100

Amount Per Serving
Calories 600
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 590mg
25%
Total Carbohydrate 76g
25%
Dietary Fiber 6g
24%
Sugars 4g
Protein 30g
60%

Vitamin A 15%
Vitamin C 10%
Calcium 20%
Iron 35%
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.