Innovator: Executive Chef Russell Kool, Guckenheimer Services, Nike World Headquarters, Beaverton OR.

Chef Russell Kool’s Barilla® Protein+™ Pasta with Arugula Pesto and Oat-Crusted Turkey Cutlet is a perfect example of the new creativity being given to humbler proteins like turkey when beef is out of reach due to costs. Featuring fresh, in-season veggies like Brussels sprouts and nutritious superstars like chickpeas and Barilla® Protein+™, the chef lets flavor take center stage with a bright and assertive arugula-walnut pesto.

Barilla® Protein+™ with Arugula Pesto and Oat-Crusted Turkey Cutlet

Steel-cut oats make a crisp and nutty crust for turkey cutlets. Peppery arugula pesto brings together the multigrain pasta, beans, and vegetables.

Barilla Protein+™ multigrain pasta with Arugula Pesto

Barilla Protein+™ Spaghetti 6 3/4 lb.
cooked garbanzo beans, rinsed 2 1/4 cups
smoked paprika 1/2 cup
olive oil 3 cups
arugula 24 cups
walnuts 1 1/2 cups
garlic, minced 1/2 cup
lemon juice 3/4 cup
Parmesan cheese, shredded 2 1/4 cups
eggs 12
water 3/4 cup
skinless turkey breast cutlets, 4-oz. portions 24
salt as needed
black pepper as needed
all-purpose flour 1 1/2 cups
cooked steel-cut oats 1 1/2 cups
fresh rosemary, chopped 1/4 cup
Brussels sprouts, thinly sliced TBD
yellow onion, thinly sliced 3 cups
Roma tomatoes, thinly sliced, ripe 12

Makes 24 Servings

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 beans with the paprika and 3/4 cup of the oil. Roast in a 400-degree oven for 10 minutes, until golden. Set aside to cool.

Working in batches in a food processor, make the pesto by pureeing the arugula, walnuts, garlic, lemon juice, 1 1/2 cups of the cheese, and 1 1/2 cups of the oil.

Whisk together the eggs and water to make an eggwash.

Mix together the cooked oats and rosemary.

Heat 1/4 cup oil in a large pan and caramelize the sprouts and onions together.

For each serving, to order: Heat 1 Tbsp. oil in a pan. Season 1 cutlet with salt and pepper, dredge in flour, and dredge in eggwash. Pack one side of the cutlet with 1 Tbsp. of the oats. Cook the cutlet on both sides, or until golden brown and cooked through. Reserve on a plate.

Heat the same pan and add 1/4 cup sprouts and onion. Reheat 1 1/2 cups pasta in simmering water. Drain and add to the pan with the sprouts. Add 1/2 cup pesto, 1/2 of a tomato, and about 1 1/2 Tbsp. beans. Add pasta water if needed, tossing everything together until warm. Plate the pasta, garnish with 1 1/2 tsp. Parmesan and set the cutlet on the side.