Peri & Sons Farms is an equal opportunity employer. We offer many great benefits to full time eligible employees that include competitive wages, 401(k), medical, dental, vision insurance, paid training, vacation and more, in a drug-free work environment.

Click on one of the positions below for job descriptions and to apply:

Farm Equipment Mechanic and Service Technician »
Nevada: Payroll Clerk »
California: Safety Coordinator »
Inventory Manager/Firebaugh, CA Facility »


Online Application (ENGLISH) »

Peri & Sons Farms es un empleador que ofrece igualdad de oportunidades. Ofrecemos muchos beneficios excelentes a los empleados elegibles de tiempo completo que incluyen salarios competitivos, 401 (k), seguro médico, dental, de la vista, capacitación pagada, vacaciones y más, en un ambiente de trabajo libre de drogas.

Haga clic en una de las posiciones a continuación para ver las descripciones de trabajo y para aplicar:

Mecánico de equipos agrícolas y técnico de servicio »
Nevada: empleado de nómina »
California: Coordinador de seguridad »
Gerente de Inventario/Instalación de Firebaugh, CA »


Solicitud en línea (español) »

Linguine with Spinach, Mushrooms and Pine Nuts
This elegant looking (and tasting) pasta is actually a snap to put together, making it a good weeknight meal option. You can also use walnuts in lieu of the pine nuts, if you prefer. This recipe makes two servings.
10 minutes
20 minutes
Linguine with Spinach, Mushrooms and Pine Nuts
6 ounces linguine or spaghetti
1 tablespoon olive oil
1 tablespoon butter
6 ounces mushrooms (use any variety you like), sliced
1/2 yellow onion, finely chopped
2 handfuls baby spinach leaves
2 cloves garlic, minced
1/4 cup pine nuts, toasted*
1/4 cup heavy cream
1/4 cup dry white wine or vegetable stock
4 ounces grated parmesan cheese
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Cook pasta until al dente, according to package directions. Drain and set aside.

Heat a large skillet to medium-high and add oil and butter. Sauté mushrooms and onions until vegetables begin to soften and onions become fragrant, about 5 minutes. Add garlic and cook for two more minutes.

Deglaze the pan with wine or stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add cream, spinach, pine nuts and parmesan and stir gently to combine. Add pasta back in and cook until the pasta absorbs some of the sauce and the dish thickens slightly.

Season with salt and pepper to taste. garnish with parsley and serve immediately.

* To toast pine nuts, add them to a small, dry skillet heated to medium. Stir frequently until the nuts begin to slightly brown and become fragrant, about three minutes. Remove from heat.
Looking for inspiration? Try these recipes:
Easy BBQ Chicken Pizza
Easy BBQ Chicken Pizza
Balsamic Chicken Salad
Balsamic Chicken Salad