Orzo Pasta with Green Peas - USDA Recipe for CACFP

Orzo Pasta with Green Peas - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Basil, lemon zest and low-fat parmesan cheese are the perfect complement to green peas and orzo pasta. This freshly, flavorful dish will perk up any meal!

 

Canola oil
1/2 cup
1 cup

1. Heat oil in a large stock pot.

*Fresh onions, diced
8 oz
1 cup 1 Tbsp
1 lb
2 cups 2 Tbsp

2. Add onions. Cook uncovered over high heat for 2-4 minutes or until onions are translucent.

Whole-wheat orzo pasta
1 lb 9 oz
1 qt
3 lb 2 oz
2 qt

3. 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.

Water
1 qt 3 cups
3 qt 2 cups
Canned low-fat evaporated milk
1/2 cup (1/3 12 fl oz can)
1 cup (2/3 12 fl oz can)

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

Low-sodium chicken base
3 Tbsp
1/4 cup 2 Tbsp
Low-fat parmesan cheese, grated
6 oz
2 1/8 cups
12 oz
1 qt 1/4 cup

5. Add cheese, pimentos, and peas. Cook uncovered over medium heat for 4 minutes.

Pimentos, chopped
5 oz
2/3 cup 2/3 tsp
10 oz
1 1/3 cups 1 1/3 tsp (approx. 1/8 No. 10 can)
Frozen green baby peas, thawed, drained
4 oz
3/4 cup
8 oz
1 1/2 cups
Fresh basil leaves, julienne
1/4 cup
1/2 cup

6. Fold in basil and lemon zest.

Lemon zest
2 tsp
1 Tbsp 1 tsp

7. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

8. Pour 3 qt (about 6 lb) 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.

9. Critical Control Point: Hold for hot service at 140 °F or higher.

10. Portion with No. 8 scoop (1/2 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: 1/2 cup (No. 8 scoop) provides 1 oz equivalent grains.

CACFP Crediting Information: 1/2 cup (No. 8 scoop) provides 1 serving grains/bread.

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