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Roasted Red Pepper and Walnut Pesto Pasta

Yield: 19 oz.
8 oz. walnut halves and pieces
2 Tbsps. gaHlc, chopped
2 oz. parsley washed
6 oz. olive oil
4 oz. Parmesan cheese, grated

Yield: 1, 5 oz. serving
1 oz. walnut parsley pesto(see recipe instructions below)
1 oz. roasted red pepper
2 Tbsps. heavy whipping cream 1 oz.
1 oz. Alfredo sauce
1 oz. vegetable stock
¼ oz. yellow pepper for garnish
3 oz. precooked pastaDIRECTIONS:1. For Pesto: Combine all ingredients in a food processor fitted with a chopping blade. Puree to desired consistency. Reserve unto service.

2. For Display Pasta: Station individual presentation: Using an induction burner and appropriate pan, heat the pesto, red, pepper, heavy cream, vegetable stock and Alfredo sauce, stirring with a whisk until smooth. Heat sauce to 165°F.

3. Toss hot sauce with 3 oz. pasta. Heat through. Garnish with yellow pepper and serve hot.SERVINGS:Pesto, 19 oz.; Display Pasta, 1, 5 oz. servingFrom:Chef/Manager Pete Wallin, Ashland University, Ashland, OH