Foodservice Recipe: Orzo Pasta with Green Peas

Farm to School Foodservice Recipe

Indiana-green-peas.jpg

Ingredients

1 cup Canola oil

1 lb Onions, fresh, diced

3 lbs + 2 oz Orzo pasta, whole wheat

3 quarts +2 cups Water

1 cup Milk, evaporated, low fat

6 tbsp Chicken base, low sodium

12 oz Parmesan cheese, low fat, grated

10 oz Pimentos, chopped

8 oz Peas, baby green, thawed, drained

1/2 cup Basil leaves, fresh, julienned

1 tbsp + 1 tsp Lemon zest

Procedure

  1. Heat oil in a large stock pot. Add onions. Cook uncovered over high heat for 2-4 minutes or until onions are translucent.

  2. Add pasta and 3-1/2 cups water. Cook uncovered over high heat for 3-5 minutes or until water has almost been absorbed by pasta. Set remaining water aside for step 4. Recommended to cook in batches of 25.

  3. Add remaining water, milk, and chicken base. Cook uncovered over medium heat for 3-6 minutes.

  4. Add cheese, pimentos, and peas. Cook uncovered over medium heat for 4 minutes. Fold in basil and lemon zest.

  5. Pour 3 quarts (about 6 pounds) pasta mixture into a steam table pan (12” x 20” x 2-1/2”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

  6. Portion with a #8 scoop (1/2 cup).

Nutrition

Portion size: 1/2 cup
Number of portions: 50
Meal component: 1 oz grains

Calories: 169
Fat: 6 g
Saturated fat: 1 g
Cholesterol: 7 mg
Sodium: 203 mg
Carbohydrates: 23 g
Fiber: 5 g
Protein: 6 g

Recipe reprinted by Indiana Grown for Schools with permission from Healthy School Recipes and developed by USDA Standardized Recipes.

Recipe Notes

Critical Control Point
Heat to 165° F or higher for at least 15 seconds. Hold for hot service at 140° F or higher.

Cooking Process
#2 Same Day Service