Basil and Parmesan Bows with Sugar Snap Peas

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11 pounds bow tie shape pasta
11 gallons boiling water
11 ounces salt
1/3 cup vegetable oil
1 1/2 cups olive oil
1/4 teaspoon crushed red pepper
72 ounces sugar snap peas (fresh or frozen)
2 ounces minced garlic
2 pounds parmesan cheese, freshly shredded
2 ounces chopped fresh basil
Servings: 50
1. Cook pasta according to directions on p. 369. Drain. Save for later step.

2. Heat oil to 350°F in tilting fry pan or steam-jacketed kettle. Add red pepper.

3. Sauté garlic and sugar snap peas in hot oil just until peas are tender-crisp. Add peas to pasta. Stir carefully to mix. Take up into four 12x20x4-inch pans.

4. Sprinkle 8 oz cheese and approximately 1/2 cup fresh basil on each pan. Toss to blend.

Basil oil can be substituted for olive oil. Basil Oil can be purchased or made by combining 1/2 cup olive oil, 1 cup vegetable oil, and 1 tsp dried basil leaves. Store covered in refrigerator for 24 hours before using.
 
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