Ingredients
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5 oz.Roseli® Cavatappi Pasta, cooked
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3 oz.Alfredo Sauce
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3 oz.Glenview Farms® Crumbled Hickory Smoked Feta Cheese
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2 oz.Rykoff Sexton® Roasted Tomatoes
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2 oz.Rykoff Sexton Extra Virgin Olive Oil
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Fresh Basil
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1 ea.Chef's Line® Pinsa Crust
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1 TMonarch® 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