Whole Grain Penne with Pesto, Roasted Cauliflower, and Crispy Prosciutto2015-10-05
A few simple ingredients with lots of flavor make for an outstanding combination. This version was served at the 2015 spring MEG conference.
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.
Toss the cauliflower with the olive oil and season with salt and pepper. Spread in a single on baking sheets and roast in a 425-degree F oven until golden brown. Set aside and cool.
For each serving, to order: Reheat a scant 1 cup pasta in simmering water. Drain and add it to a pan with 1 1/2 Tbsp pesto and cooking water to thin the sauce. Fold in 1/2 cup cauliflower to heat through. Plate and garnish with 1 Tbsp pine nuts and 1 Tbsp prosciutto.
- 3 lb. Barilla Whole Grain Penne
- 12 1/2 cups cauliflower florets
- 6 Tbsp. extra-virgin olive oil
- Salt and pepper
- 19 oz. Barilla pesto
- 1 1/2 cups pine nuts, toasted
- 1 1/2 cups diced prosciutto, rendered
Chef Recommended Cuts
- Whole Grain Elbows
- Whole Grain Penne
- Whole Grain 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.