Whole Grain Pasta with Almond Romesco and Garlic Green Beans
Serving Size 1
Servings Per Container 24
Amount Per Serving
Calories from Fat
% Daily Value*
*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.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
Recipe courtesy of Chef Thomas Horner, Hook & Plow, Seattle Waterfront Marriott.
Smoky Spanish romesco sauce offers a nice change from regular tomato sauce. Garlicky beans and a garnish of egg complete this unique dish.
5 pounds Barilla Whole Grain pasta
15 pounds halved Roma tomatoes
8 large quartered red bell peppers
9 ounces garlic cloves
5 1/3 cups olive oil
as needed Kosher salt
8 slices bread
19 ounces toasted and ground whole almonds
2 2/3 cups red wine vinegar
4 teaspoons Spanish paprika (pimenton)
as needed red pepper flakes
2 quarts chicken or vegetable stock
12 halved garlic cloves
1 1/2 cups extra-virgin olive oil
6 tablespoons chopped parsley
3 pounds 1-inch bias cut yellow and green beans
as needed grated Parmesan cheese
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.
To make the romesco:
Spread the tomatoes, peppers, and 9 ounces of the garlic on sheet pans. Brush with oil and season with salt. Bake in a 425-degree oven until the garlic is golden, 15 to 20 minutes. Allow the vegetables to cool slightly.
Meanwhile, toast the bread.
Scrape the vegetables and any juices into a large container. Working with an immersion blender or in batches in a robocoupe, puree the vegetables.
Add the toasted bread (broken into pieces), almonds, vinegar, and paprika. Season with red pepper flakes.
Puree until finely ground, then drizzle in the 5 cups oil while blending. Add the stock, if desired. Season as needed. Refrigerate until needed.
For each serving, to order:
Reheat 2 cups pasta in simmering water.
Fry or poach an egg.
Warm 4 ounces romesco in a pan and mound it in the bottom of a bowl.
Warm 1 tablespoon oil in a pan with 1/2 clove garlic until the garlic browns. Add 2 ounces beans and the warm pasta. Toss and then twirl the mixture on top of the romesco.
Top with the egg and garnish with 1/2 teaspoon parsley and some Parmesan.