Barilla Penne with Arugula Pesto and Delicata Squash

Blanching method:

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Add pasta to boiling salted water and blanch for 45 seconds
3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 4 oz pasta with 8 oz sauce
3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 6 oz pasta with 12 oz sauce
3. Add the contents to a 7″ round aluminum tin
4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
3. Steam for 17 minutes on full steam

Microwave Method:

1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
3. Cover with plastic wrap and microwave on high for 2 minutes
4. Remove from microwave and carefully uncover, stir then cover again.
5. Microwave on high for an additional 1 minute.
6. Remove from microwave and transfer to serving dish or delivery packaging

For Arugula Pesto:

Place arugula, basil, pine nuts, garlic, lemon juice and zest into a food processor and pulse several times. Scrape down the sides and add cheese, pulse. While on low speed begin to add olive oil and season and pulse until smooth. Reserve

For Delicata Squash Mixture:

Preheat oven to 425. Meanwhile remove the top and bottom off the squash and discard. Split squash in half, lengthwise. Remove seeds, discard. Place flat on cutting board and cut into ½” half moons. Toss the squash in a large bowl with half of the extra virgin olive oil and season with salt and pepper. Place in baking sheet and roast for 20 minutes. Remove from oven and reserve.

In a large sautee pan over medium heat, melt butter and remainder of olive oil add onions, and garlic. Saute until translucent, 1 to 2 minutes, add minced Calabrian chili and cook for another 2 to 3 minutes. Deglaze the pan with white wine, reduce by half and remove from heat. Reserve for plate up.

For Pasta:

Cook pasta according to directions on the box for an al dente results.

To assemble dish:

Place hot pasta in a large mixing bowl. Toss pasta with arugula pesto and Calabrian chili mixture. Mix well. Gently fold in the delicata squash. Garnish the plate with whole milk ricotta, add cracked black pepper on top of ricotta and drizzle ricotta with honey.