Barilla PLUS® Rotini with Asparagus, Salmon and Cherry Tomatoes
(Rotini Barilla Plus con Gamberi, Pomodoro ed Asparagi)
Yield: 50 Servings
Region: Veneto
Ingredients
5 lb salmon filet, skin on
3 cup extra virgin olive oil
1 ½ lb scallions, sliced
10 lb asparagus, chopped in 1 inch pieces
5 lb cherry tomatoes, cut in halves
8 oz lemon juice
5 oz fresh tarragon, chopped
20 lb pre-cooked Barilla PLUS Rotini Pasta
to taste salt
to taste freshly ground black pepper
Bring a large pot of salted water to boil.
Add salmon to the water; simmer on low 6 to 7 minutes until cooked thorough.
Do not boil. When cooked, remove and let cool. When cool, remove skin and set aside.
Heat olive oil in a large skillet.
Add scallions and cherry tomatoes, sauté for 2-3 minutes.
Add lemon juice. Season with salt and pepper to taste. Set aside.
Cook asparagus for 2-3 minutes in salted water. Drain and immediately add to sauce.
Add tarragon, pre-cooked pasta and mix well.
Crumble salmon on top and toss gently.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for five minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All short cut pasta can be substituted by another short cut. Be creative!
