In my last post, I offered tips from Barilla Executive Chef Lorenzo Boni on ways to incorporate whole grain pastas with palate-pleasing results. He shared them as part of a cooking demonstration at the recent conference, Whole Grains Away from Home (Whole Grains in Foodservice, the Next Frontier) in Chicago, organized by Oldways and the Oldways Whole Grains Council.
But as always, the best way to provide proof of his good advice was in the tasting. He demonstrated the recipe below and we sampled the delicious result at a reception afterwards.
Whole Grain Rotini with Smoked Tomatoes, Blue cheese and Sorrel-Infused Oil
Makes 4-6 servings
16 oz whole grain rotini (or other short pasta)
8 tbsp extra virgin olive oil, divided
1 small yellow onion, diced
1 20-oz can fire roasted tomatoes
1 cup blue cheese gorgonzola crumbles
1 cup sorrel
Sea salt and black pepper, to taste
Place a pot of water to boil. Meanwhile sauté onion with two tbsp of olive oil until translucent, about five minutes. Add fire roasted plum tomatoes and simmer. Season with salt and black pepper.
Meanwhile in a blender, process sorrel with remaining oil, salt and pepper. Cook pasta according to directions, drain and toss with sauce. Fold in blue cheese and top with sorrel oil before serving.
Nutrition information per serving:
• Calories: 530
• Protein: 16 grams
• Fat: 27 grams
• Saturated fat: 7 grams
• Carbohydrate: 61 grams
• Dietary fibre: 9 grams
• Sodium: 330 milligrams