SPICY KALE AND EDAMAME PROTEIN+® PENNE WITH MISO-TAHINI SAUCE
- Barilla Protein+® Penne Pasta
- fresh garlic, minced
- extra virgin olive oil
- onions, small dice
- kale, stemmed and torn or chopped
- edamame, shelled (thawed if frozen)
- For the Miso-Tahini Sauce:
- tahini
- white miso paste
- rice vinegar
- soy sauce
- Salt and pepper, to taste
- vegetable broth
- For the Breadcrumbs:
- Panko breadcrumbs
- chili flakes
- lemon zest
- seasame seeds
- extra virgin olive oil
Penne Rigate
CHEF'S NOTE
- Ensure kale is washed thoroughly to remove dirt and contaminants.
- Cook pasta to an internal temp of at least 165°F if held hot.
- Maintain hot holding temperature of finished dish at 135°F or above.
- Cool leftovers rapidly: 70°F within 2 hours; 41°F within 4 hours.
- Reheat leftovers to 165°F before serving.