INGREDIENTS:PESTO Yield: 19 oz. 8 oz. walnut halves and pieces 2 Tbsps. gaHlc, chopped 2 oz. parsley washed 6 oz. olive oil 4 oz. Parmesan cheese, grated DISPLAY PASTA Yield: 1, 5 oz. serving 1 oz. walnut parsley pesto(see recipe instructions below) 1 oz. roasted red pepper 2 Tbsps. heavy whipping cream 1 oz. 1 oz. Alfredo sauce 1 oz. vegetable stock ¼ oz. yellow pepper for garnish 3 oz. precooked pastaDIRECTIONS:1. For Pesto: Combine all ingredients in a food processor fitted with a ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.