Spring Campanelle with Greens & Pistachio Gremolata | Barilla for Professionals USA
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Spring Campanelle with Greens and Pistachio Gremolata. Fresh and vibrant.
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Cooking tools:
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- Colander
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- Chef's knife
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- Measuring cup
Ingredients
- 3 Pounds Barilla Campanelle
- 1 1/2 Cup Shallot, minced
- 3 Cups Dry White Wine
- 3 Quarts Heavy Cream
- 36 oz. Green Peas, frozen
- 3 Buches Watercress, washed and torn
- 1 1/2 oz Parsley, chopped
- Lemon Zest from 6 Lemons
- 3/4 Cup Extra Virgin Olive Oil
- 3 Tbsp. Garlic, minced
- 6 Each Lemons (use zest for Gremolata)
- 1 Tbsp. Kosher Salt
- 30 oz. Sugar Snap Peas, cleaned
- 3 Cups Pistachios, roasted and salted
- 1 1/2 Tsp. Flaky Sea Salt
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