Pistachios combined with basil, parsley, marjoram, and sage make an aromatic pesto to coat whole grain pasta and tomatoes.
4 pounds Barilla Whole Grain Spaghetti
4 pints halved grape tomatoes
as needed salt
as needed black pepper
4 cloves chopped garlic
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1 cup pistachios
40 fresh basil leaves
40 fresh Italian parsley leaves
1/4 cup fresh marjoram
16 fresh sage leaves
12 ice cubes
1 cup extra-virgin olive oil
- 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.
- Season the tomatoes with salt and pepper and let drain in a colander for 1 hour.
- Make the pesto by pureeing the garlic, Romano, Parmesan, pistachios, and herbs together with the ice. Add the oil slowly while processing; season with salt and pepper.
For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Drain and toss it with 1/3 cup tomatoes and some of the pesto. Add pasta cooking water if needed.