Spring Scoop
Smoky Baked Feta Pasta
Ingredients
- 5 oz. Roseli® Cavatappi Pasta, cooked
- 3 oz. Mollys Kitchen® Alfredo Sauce
- 3 oz. Glenview Farms® Crumbled Hickory Smoked Feta Cheese
- 2 oz. Rykoff Sexton® Roasted Tomatoes
- 2 oz. Rykoff Sexton Extra Virgin Olive Oil
- Fresh Basil
- 1 ea. Chef's Line® Pinsa Crust
- 1 tbsp. Monarch® Garlic Romano Seasoning
Preparation
- To assemble the pasta: Toss the pasta, alfredo sauce, tomatoes and 2/3 of the smoked feta cheese in a small sauce pan and warm slightly.
- Transfer into an oven-safe pasta bowl, and top with the remaining cheese.
- Place in oven to bake until hot throughout and lightly browned.
- To make the flatbread: Simply brush the pinsa crust with olive oil and sprinkle the garlic romano seasoning.
- Place in oven to warm through for about 4-6 minutes at 400°F
- Drizzle the pasta with a little extra virgin olive oil, when it comes out of the oven, and garnish with fresh basil.
- Serve with the flatbread on the side.
Recipe By Scott McCurdy Director of Culinary, Rosemont, IL
Serves 1