Orzo Pasta With Green Peas -
USDA Recipe for Schools
Ingredients
50 Servings
Weight
- - - Canola oil
- 1 lb *Fresh onions, diced
- 3 lb 2 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- - - Chicken base, low-sodium
- 12 oz Parmesan cheese, low-fat, grated
- 10 oz Pimentos, chopped
- 8 oz Green baby peas, frozen, thawed, drained
- - - Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 1 cup Canola oil
- 2 cups 2 Tbsp *Fresh onions, diced
- 2 qt Whole-wheat orzo pasta
- 3 qt 2 cups Water
- 1 cup Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- ¹⁄4 cup 2 Tbsp Chicken base. low-sodium
- 1 qt ¹⁄4 cup Parmesan cheese, low-fat, grated
- 1¹⁄3 cups 1¹⁄3 tsp Pimentos, chopped (approx.¹⁄8 No. 10 can)
- 1½ cups Green baby peas, frozen, thawed, drained
- ¹⁄2 cup Basil leaves, fresh, julienne
- 1 Tbsp 1 tsp Lemon zest
100 Servings
Weight
- - - Canola oil
- 2 lb *Fresh onions, diced
- 6 lb 4 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- - - Chicken base, low-sodium
- 1 lb 8 oz Parmesan cheese, low-fat, grated
- 1 lb 4 oz Pimentos, chopped
- 1 lb Green baby peas, frozen, thawed, drained
- 2¹⁄2 oz Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 2 cups Canola oil
- 1 qt ¹⁄4 cup *Fresh onions, diced
- 1 gal Whole-wheat orzo pasta
- 1 gal 3 qt Water
- 2 cups Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- ³⁄4 cup Chicken base,low-sodium
- 2 qt ¹⁄2 cup Parmesan cheese, low-fat, grated
- 2²⁄3 cups 2²⁄3 tsp Pimentos, chopped (approx. ¹⁄4 No. 10 can)
- 3 cups Green baby peas, frozen, thawed, drained
- 1 cup Basil leaves, fresh, julienne
- 2 Tbsp 2 tsp Lemon zest
Quantity
50 Servings
Weight
- - - Canola oil
- 1 lb *Fresh onions, diced
- 3 lb 2 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- - - Chicken base, low-sodium
- 12 oz Parmesan cheese, low-fat, grated
- 10 oz Pimentos, chopped
- 8 oz Green baby peas, frozen, thawed, drained
- - - Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 1 cup Canola oil
- 2 cups 2 Tbsp *Fresh onions, diced
- 2 qt Whole-wheat orzo pasta
- 3 qt 2 cups Water
- 1 cup Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- ¹⁄4 cup 2 Tbsp Chicken base. low-sodium
- 1 qt ¹⁄4 cup Parmesan cheese, low-fat, grated
- 1¹⁄3 cups 1¹⁄3 tsp Pimentos, chopped (approx.¹⁄8 No. 10 can)
- 1½ cups Green baby peas, frozen, thawed, drained
- ¹⁄2 cup Basil leaves, fresh, julienne
- 1 Tbsp 1 tsp Lemon zest
100 Servings
Weight
- - - Canola oil
- 2 lb *Fresh onions, diced
- 6 lb 4 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- - - Chicken base, low-sodium
- 1 lb 8 oz Parmesan cheese, low-fat, grated
- 1 lb 4 oz Pimentos, chopped
- 1 lb Green baby peas, frozen, thawed, drained
- 2¹⁄2 oz Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 2 cups Canola oil
- 1 qt ¹⁄4 cup *Fresh onions, diced
- 1 gal Whole-wheat orzo pasta
- 1 gal 3 qt Water
- 2 cups Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- ³⁄4 cup Chicken base,low-sodium
- 2 qt ¹⁄2 cup Parmesan cheese, low-fat, grated
- 2²⁄3 cups 2²⁄3 tsp Pimentos, chopped (approx. ¹⁄4 No. 10 can)
- 3 cups Green baby peas, frozen, thawed, drained
- 1 cup Basil leaves, fresh, julienne
- 2 Tbsp 2 tsp Lemon zest
Ingredients
50 Servings
Weight
- - - Canola oil
- 1 lb *Fresh onions, diced
- 3 lb 2 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- - - Chicken base, low-sodium
- 12 oz Parmesan cheese, low-fat, grated
- 10 oz Pimentos, chopped
- 8 oz Green baby peas, frozen, thawed, drained
- - - Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 1 cup Canola oil
- 2 cups 2 Tbsp *Fresh onions, diced
- 2 qt Whole-wheat orzo pasta
- 3 qt 2 cups Water
- 1 cup Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- ¹⁄4 cup 2 Tbsp Chicken base. low-sodium
- 1 qt ¹⁄4 cup Parmesan cheese, low-fat, grated
- 1¹⁄3 cups 1¹⁄3 tsp Pimentos, chopped (approx.¹⁄8 No. 10 can)
- 1½ cups Green baby peas, frozen, thawed, drained
- ¹⁄2 cup Basil leaves, fresh, julienne
- 1 Tbsp 1 tsp Lemon zest
100 Servings
Weight
- - - Canola oil
- 2 lb *Fresh onions, diced
- 6 lb 4 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- - - Chicken base, low-sodium
- 1 lb 8 oz Parmesan cheese, low-fat, grated
- 1 lb 4 oz Pimentos, chopped
- 1 lb Green baby peas, frozen, thawed, drained
- 2¹⁄2 oz Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 2 cups Canola oil
- 1 qt ¹⁄4 cup *Fresh onions, diced
- 1 gal Whole-wheat orzo pasta
- 1 gal 3 qt Water
- 2 cups Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- ³⁄4 cup Chicken base,low-sodium
- 2 qt ¹⁄2 cup Parmesan cheese, low-fat, grated
- 2²⁄3 cups 2²⁄3 tsp Pimentos, chopped (approx. ¹⁄4 No. 10 can)
- 3 cups Green baby peas, frozen, thawed, drained
- 1 cup Basil leaves, fresh, julienne
- 2 Tbsp 2 tsp Lemon zest
Quantity
50 Servings
Weight
- - - Canola oil
- 1 lb *Fresh onions, diced
- 3 lb 2 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- - - Chicken base, low-sodium
- 12 oz Parmesan cheese, low-fat, grated
- 10 oz Pimentos, chopped
- 8 oz Green baby peas, frozen, thawed, drained
- - - Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 1 cup Canola oil
- 2 cups 2 Tbsp *Fresh onions, diced
- 2 qt Whole-wheat orzo pasta
- 3 qt 2 cups Water
- 1 cup Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- ¹⁄4 cup 2 Tbsp Chicken base. low-sodium
- 1 qt ¹⁄4 cup Parmesan cheese, low-fat, grated
- 1¹⁄3 cups 1¹⁄3 tsp Pimentos, chopped (approx.¹⁄8 No. 10 can)
- 1½ cups Green baby peas, frozen, thawed, drained
- ¹⁄2 cup Basil leaves, fresh, julienne
- 1 Tbsp 1 tsp Lemon zest
100 Servings
Weight
- - - Canola oil
- 2 lb *Fresh onions, diced
- 6 lb 4 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- - - Chicken base, low-sodium
- 1 lb 8 oz Parmesan cheese, low-fat, grated
- 1 lb 4 oz Pimentos, chopped
- 1 lb Green baby peas, frozen, thawed, drained
- 2¹⁄2 oz Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 2 cups Canola oil
- 1 qt ¹⁄4 cup *Fresh onions, diced
- 1 gal Whole-wheat orzo pasta
- 1 gal 3 qt Water
- 2 cups Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- ³⁄4 cup Chicken base,low-sodium
- 2 qt ¹⁄2 cup Parmesan cheese, low-fat, grated
- 2²⁄3 cups 2²⁄3 tsp Pimentos, chopped (approx. ¹⁄4 No. 10 can)
- 3 cups Green baby peas, frozen, thawed, drained
- 1 cup Basil leaves, fresh, julienne
- 2 Tbsp 2 tsp Lemon zest
Ingredients
50 Servings
Weight
- - - Canola oil
- 1 lb *Fresh onions, diced
- 3 lb 2 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- - - Chicken base, low-sodium
- 12 oz Parmesan cheese, low-fat, grated
- 10 oz Pimentos, chopped
- 8 oz Green baby peas, frozen, thawed, drained
- - - Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 1 cup Canola oil
- 2 cups 2 Tbsp *Fresh onions, diced
- 2 qt Whole-wheat orzo pasta
- 3 qt 2 cups Water
- 1 cup Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- ¹⁄4 cup 2 Tbsp Chicken base. low-sodium
- 1 qt ¹⁄4 cup Parmesan cheese, low-fat, grated
- 1¹⁄3 cups 1¹⁄3 tsp Pimentos, chopped (approx.¹⁄8 No. 10 can)
- 1½ cups Green baby peas, frozen, thawed, drained
- ¹⁄2 cup Basil leaves, fresh, julienne
- 1 Tbsp 1 tsp Lemon zest
100 Servings
Weight
- - - Canola oil
- 2 lb *Fresh onions, diced
- 6 lb 4 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- - - Chicken base, low-sodium
- 1 lb 8 oz Parmesan cheese, low-fat, grated
- 1 lb 4 oz Pimentos, chopped
- 1 lb Green baby peas, frozen, thawed, drained
- 2¹⁄2 oz Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 2 cups Canola oil
- 1 qt ¹⁄4 cup *Fresh onions, diced
- 1 gal Whole-wheat orzo pasta
- 1 gal 3 qt Water
- 2 cups Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- ³⁄4 cup Chicken base,low-sodium
- 2 qt ¹⁄2 cup Parmesan cheese, low-fat, grated
- 2²⁄3 cups 2²⁄3 tsp Pimentos, chopped (approx. ¹⁄4 No. 10 can)
- 3 cups Green baby peas, frozen, thawed, drained
- 1 cup Basil leaves, fresh, julienne
- 2 Tbsp 2 tsp Lemon zest
Quantity
50 Servings
Weight
- - - Canola oil
- 1 lb *Fresh onions, diced
- 3 lb 2 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- - - Chicken base, low-sodium
- 12 oz Parmesan cheese, low-fat, grated
- 10 oz Pimentos, chopped
- 8 oz Green baby peas, frozen, thawed, drained
- - - Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 1 cup Canola oil
- 2 cups 2 Tbsp *Fresh onions, diced
- 2 qt Whole-wheat orzo pasta
- 3 qt 2 cups Water
- 1 cup Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- ¹⁄4 cup 2 Tbsp Chicken base. low-sodium
- 1 qt ¹⁄4 cup Parmesan cheese, low-fat, grated
- 1¹⁄3 cups 1¹⁄3 tsp Pimentos, chopped (approx.¹⁄8 No. 10 can)
- 1½ cups Green baby peas, frozen, thawed, drained
- ¹⁄2 cup Basil leaves, fresh, julienne
- 1 Tbsp 1 tsp Lemon zest
100 Servings
Weight
- - - Canola oil
- 2 lb *Fresh onions, diced
- 6 lb 4 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- - - Chicken base, low-sodium
- 1 lb 8 oz Parmesan cheese, low-fat, grated
- 1 lb 4 oz Pimentos, chopped
- 1 lb Green baby peas, frozen, thawed, drained
- 2¹⁄2 oz Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 2 cups Canola oil
- 1 qt ¹⁄4 cup *Fresh onions, diced
- 1 gal Whole-wheat orzo pasta
- 1 gal 3 qt Water
- 2 cups Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- ³⁄4 cup Chicken base,low-sodium
- 2 qt ¹⁄2 cup Parmesan cheese, low-fat, grated
- 2²⁄3 cups 2²⁄3 tsp Pimentos, chopped (approx. ¹⁄4 No. 10 can)
- 3 cups Green baby peas, frozen, thawed, drained
- 1 cup Basil leaves, fresh, julienne
- 2 Tbsp 2 tsp Lemon zest
Ingredients
50 Servings
Weight
- - - Canola oil
- 1 lb *Fresh onions, diced
- 3 lb 2 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- - - Chicken base, low-sodium
- 12 oz Parmesan cheese, low-fat, grated
- 10 oz Pimentos, chopped
- 8 oz Green baby peas, frozen, thawed, drained
- - - Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 1 cup Canola oil
- 2 cups 2 Tbsp *Fresh onions, diced
- 2 qt Whole-wheat orzo pasta
- 3 qt 2 cups Water
- 1 cup Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- ¹⁄4 cup 2 Tbsp Chicken base. low-sodium
- 1 qt ¹⁄4 cup Parmesan cheese, low-fat, grated
- 1¹⁄3 cups 1¹⁄3 tsp Pimentos, chopped (approx.¹⁄8 No. 10 can)
- 1½ cups Green baby peas, frozen, thawed, drained
- ¹⁄2 cup Basil leaves, fresh, julienne
- 1 Tbsp 1 tsp Lemon zest
100 Servings
Weight
- - - Canola oil
- 2 lb *Fresh onions, diced
- 6 lb 4 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- - - Chicken base, low-sodium
- 1 lb 8 oz Parmesan cheese, low-fat, grated
- 1 lb 4 oz Pimentos, chopped
- 1 lb Green baby peas, frozen, thawed, drained
- 2¹⁄2 oz Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 2 cups Canola oil
- 1 qt ¹⁄4 cup *Fresh onions, diced
- 1 gal Whole-wheat orzo pasta
- 1 gal 3 qt Water
- 2 cups Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- ³⁄4 cup Chicken base,low-sodium
- 2 qt ¹⁄2 cup Parmesan cheese, low-fat, grated
- 2²⁄3 cups 2²⁄3 tsp Pimentos, chopped (approx. ¹⁄4 No. 10 can)
- 3 cups Green baby peas, frozen, thawed, drained
- 1 cup Basil leaves, fresh, julienne
- 2 Tbsp 2 tsp Lemon zest
Quantity
50 Servings
Weight
- - - Canola oil
- 1 lb *Fresh onions, diced
- 3 lb 2 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- - - Chicken base, low-sodium
- 12 oz Parmesan cheese, low-fat, grated
- 10 oz Pimentos, chopped
- 8 oz Green baby peas, frozen, thawed, drained
- - - Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 1 cup Canola oil
- 2 cups 2 Tbsp *Fresh onions, diced
- 2 qt Whole-wheat orzo pasta
- 3 qt 2 cups Water
- 1 cup Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- ¹⁄4 cup 2 Tbsp Chicken base. low-sodium
- 1 qt ¹⁄4 cup Parmesan cheese, low-fat, grated
- 1¹⁄3 cups 1¹⁄3 tsp Pimentos, chopped (approx.¹⁄8 No. 10 can)
- 1½ cups Green baby peas, frozen, thawed, drained
- ¹⁄2 cup Basil leaves, fresh, julienne
- 1 Tbsp 1 tsp Lemon zest
100 Servings
Weight
- - - Canola oil
- 2 lb *Fresh onions, diced
- 6 lb 4 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- - - Chicken base, low-sodium
- 1 lb 8 oz Parmesan cheese, low-fat, grated
- 1 lb 4 oz Pimentos, chopped
- 1 lb Green baby peas, frozen, thawed, drained
- 2¹⁄2 oz Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 2 cups Canola oil
- 1 qt ¹⁄4 cup *Fresh onions, diced
- 1 gal Whole-wheat orzo pasta
- 1 gal 3 qt Water
- 2 cups Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- ³⁄4 cup Chicken base,low-sodium
- 2 qt ¹⁄2 cup Parmesan cheese, low-fat, grated
- 2²⁄3 cups 2²⁄3 tsp Pimentos, chopped (approx. ¹⁄4 No. 10 can)
- 3 cups Green baby peas, frozen, thawed, drained
- 1 cup Basil leaves, fresh, julienne
- 2 Tbsp 2 tsp Lemon zest
Ingredients
50 Servings
Weight
- - - Canola oil
- 1 lb *Fresh onions, diced
- 3 lb 2 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- - - Chicken base, low-sodium
- 12 oz Parmesan cheese, low-fat, grated
- 10 oz Pimentos, chopped
- 8 oz Green baby peas, frozen, thawed, drained
- - - Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 1 cup Canola oil
- 2 cups 2 Tbsp *Fresh onions, diced
- 2 qt Whole-wheat orzo pasta
- 3 qt 2 cups Water
- 1 cup Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- ¹⁄4 cup 2 Tbsp Chicken base. low-sodium
- 1 qt ¹⁄4 cup Parmesan cheese, low-fat, grated
- 1¹⁄3 cups 1¹⁄3 tsp Pimentos, chopped (approx.¹⁄8 No. 10 can)
- 1½ cups Green baby peas, frozen, thawed, drained
- ¹⁄2 cup Basil leaves, fresh, julienne
- 1 Tbsp 1 tsp Lemon zest
100 Servings
Weight
- - - Canola oil
- 2 lb *Fresh onions, diced
- 6 lb 4 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- - - Chicken base, low-sodium
- 1 lb 8 oz Parmesan cheese, low-fat, grated
- 1 lb 4 oz Pimentos, chopped
- 1 lb Green baby peas, frozen, thawed, drained
- 2¹⁄2 oz Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 2 cups Canola oil
- 1 qt ¹⁄4 cup *Fresh onions, diced
- 1 gal Whole-wheat orzo pasta
- 1 gal 3 qt Water
- 2 cups Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- ³⁄4 cup Chicken base,low-sodium
- 2 qt ¹⁄2 cup Parmesan cheese, low-fat, grated
- 2²⁄3 cups 2²⁄3 tsp Pimentos, chopped (approx. ¹⁄4 No. 10 can)
- 3 cups Green baby peas, frozen, thawed, drained
- 1 cup Basil leaves, fresh, julienne
- 2 Tbsp 2 tsp Lemon zest
Quantity
50 Servings
Weight
- - - Canola oil
- 1 lb *Fresh onions, diced
- 3 lb 2 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- - - Chicken base, low-sodium
- 12 oz Parmesan cheese, low-fat, grated
- 10 oz Pimentos, chopped
- 8 oz Green baby peas, frozen, thawed, drained
- - - Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 1 cup Canola oil
- 2 cups 2 Tbsp *Fresh onions, diced
- 2 qt Whole-wheat orzo pasta
- 3 qt 2 cups Water
- 1 cup Evaporated milk, low-fat, canned (²⁄3 12 fl oz can)
- ¹⁄4 cup 2 Tbsp Chicken base. low-sodium
- 1 qt ¹⁄4 cup Parmesan cheese, low-fat, grated
- 1¹⁄3 cups 1¹⁄3 tsp Pimentos, chopped (approx.¹⁄8 No. 10 can)
- 1½ cups Green baby peas, frozen, thawed, drained
- ¹⁄2 cup Basil leaves, fresh, julienne
- 1 Tbsp 1 tsp Lemon zest
100 Servings
Weight
- - - Canola oil
- 2 lb *Fresh onions, diced
- 6 lb 4 oz Whole-wheat orzo pasta
- - - Water
- - - Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- - - Chicken base, low-sodium
- 1 lb 8 oz Parmesan cheese, low-fat, grated
- 1 lb 4 oz Pimentos, chopped
- 1 lb Green baby peas, frozen, thawed, drained
- 2¹⁄2 oz Basil leaves, fresh, julienne
- - - Lemon zest
Measure
- 2 cups Canola oil
- 1 qt ¹⁄4 cup *Fresh onions, diced
- 1 gal Whole-wheat orzo pasta
- 1 gal 3 qt Water
- 2 cups Evaporated milk, low-fat, canned (1¹⁄3 12 fl oz cans)
- ³⁄4 cup Chicken base,low-sodium
- 2 qt ¹⁄2 cup Parmesan cheese, low-fat, grated
- 2²⁄3 cups 2²⁄3 tsp Pimentos, chopped (approx. ¹⁄4 No. 10 can)
- 3 cups Green baby peas, frozen, thawed, drained
- 1 cup Basil leaves, fresh, julienne
- 2 Tbsp 2 tsp Lemon zest
Instructions
- Heat oil in a large stock pot.
- Add onions. Cook uncovered over high heat for 2–4 minutes or until onions are translucent.
- Add pasta and 3½ 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.
- Add remaining water, milk, and chicken base. Cook uncovered over medium heat for 3–6 minutes.
- Add cheese, pimentos, and peas. Cook uncovered over medium heat for 4 minutes.
- Fold in basil and lemon zest.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Pour 3 qt (about 6 lb) pasta mixture into a steam table pan (12" x 20" x 2½").For 50 servings, use 2 pans.For 100 servings, use 4 pans.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Portion with No. 8 scoop (½ cup).
Nutrition INFORMATION
USDA Recipe for Schools