SPICY KALE & EDAMAME PROTEIN+® PENNE WITH MISO-TAHINI SAUCE
- Barilla Protein+® Penne Pasta
- garlic cloves, chopped (about .25 lbs)
- extra virgin olive oil, divided
- small onions, diced (appx. 3 lbs)
- kale, chopped
- shelled edamame (thawed if frozen)
- vegetable broth
- reserved pasta water
- panko bread crumbs (or whole wheat panko)
- chili flakes, adjust to taste
- lemon zest
- sesame seeds
- tahini
- white miso paste
- rice vinegar
- low sodium soy sauce or tamari (for gluten-free)
- salt and pepper to taste
Penne Rigate
CHEF'S NOTE
Recipe courtesy of Barilla's Culinary Team.
For Commercial Kitchen Use – HACCP-Compliant Recipe
- 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.