Name: Farfalle with Roast Turkey Breast
Yield: 100 servings
Cuisine: Italian-American
Ingredients: 15 LB PASTA - FARFALLE; 1 EA PARSLEY - ITALIAN (for Sauce); 0.25 QT OIL - OLIVE BLENDED (for Sauce); 1 LB CHEESE-PARMESAN WHOLE (for Sauce); 2 QT MILK - HALF/HALF (for Sauce); 2 QT MILK - HEAVY CREAM (for Sauce); 0.1 OZ BAY LEAVES (for Sauce); 2 OZ THYME - RTU (for Sauce); 4 OZ GARLIC - FRESH PEELED (for Sauce); 0.5 LB ONIONS - RED (for Sauce); 4 Qt Turkey Gravy (for Sauce); 1 QT HOUSE WINE WHITE (for Sauce); 1 EA PARSLEY - ITALIAN (for Garnish); 1 LB PEPPERS - RED MED (for Garnish brunoise); 1 LB PEPPERS - YELLOW (for Garnish brunoise); 1 LB PEPPERS - GREEN MED (for Garnish brunoise); 3 OZ GARLIC - FRESH PEELED; 1 OZ THYME - RTU; OZ PEPPER - BLACK WHOLE; OZ SALT; 0.25 QT OIL - OLIVE BLENDED; 10 LB PEAS - GREEN; 25 LB TURKEY - BREAST RAW

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Farfalle with Roast Turkey Breast — Formulation & Method | CuliNect