Barilla for Professionals

BROCCOLI PESTO WITH LINGUINE

Servings
4

INGREDIENTS

  • 3 lbs. Barilla Linguine
  • 3 oz. Broccoli stem and floret
  • 1 cup Pecan oil
  • 3/4 cup Pecorino Romano
  • 6 ea Garlic clove
  • 6 tbsp Lemon juice
  • 3 tsp Lemon zest
  • Salt to taste
  • 6 tbsp Pecan chop fine
  • 6 slices Prosciutto chop fine
  • 9 oz. Bread crumb toasted

PREPARATION

  1. 1. In a large pot of boiling salted water, blanch broccoli drain and shock.
  2. 2. Add to food processor, add pecan oil, garlic, romano, lemon juice, and pulse to combine.
  3. 3. In a large pot of boiling salted water, cook the linguine for 10 minutes, reserving about 6 ounces of the water
  4. 4. In a large bowl toss the pesto and Linguine, along with the reserved water as needed.
  5. 5. Use a large fork twirl tight, place a zag of the pesto sauce on the plate, top with fork tight linguini, remove fork, garnish with the pecan prosciutto crumbs, lemon zest and a pinch of Romano, and a twist of Black pepper

CHEF'S NOTE

Recipe created by Chef Joe Natoli, Avendra Group

Right from the garden broccoli pesto, Barilla Linguine, pecan, procutto crumbs.

https://www.barillaforprofessionals.com/en-us/recipes/broccoli-pesto-with-linguine/