1-1/2 lb. dry penne pasta (about 3 lb. cooked pasta)
2 oz. (about 1/4 cup) minced fresh garlic
3-1/2 lb. (about 6 cups) purchased foodservice Alfredo sauce
2 oz. (about 1 cup) shredded parmesan cheese
10 oz. (about 3 cups) four-cheese blend
2-1/2 lb. Alaska Surimi Seafood
Crunchy Garlic Herb Bread Crumbs
1 Tbsp. minced garlic
1/2 tsp. dried whole thyme
12 oz. (about 7 cups) leftover French bread, cut into large cubes
3 oz. salted butter
1 Tbsp. minced parsley
Cook pasta in boiling water per instructions. Drain pasta; refrigerate just until chilled.
In a large bowl, combine garlic, Alfredo sauce and cheeses. Add Alaska Surimi Seafood and pasta; stir gently to coat well. Refrigerate.
To make the crumbs: Preheat a convection oven to 350°F. Combine all ingredients in a food processor and pulse until mixture is coarse and pea sized. Scatter the bread crumbs on a half sheet pan and bake for 7 to 8 minutes (stirring after 4 minutes) or until crunchy and lightly toasted. Cool thoroughly. Store at room temperature in a tightly sealed container.
To present the pasta: Place in a display bowl or deep platter and scatter with some of the crumbs.
For consumer reheating: Microwave pasta until hot.
Chef’s note: For an easy substitution, crush herb croutons and use in place of the Crunchy Garlic Herb Bread Crumbs