Orzo Pasta With Green Peas -
USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Basil, lemon zest and low-fat Parmesan cheese are the perfect complement to green peas and orzo pasta. This fresh, flavorful dish will perk up any meal!
NSLP/SBP CREDITING INFORMATION
¹⁄2 cup (No. 8 scoop) provides 1 oz equivalent grains.
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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
                  *See Marketing Guide

                  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
                          *See Marketing Guide

                          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
                                  *See Marketing Guide

                                  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
                                          *See Marketing Guide

                                          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

                                          Orzo Pasta With Green Peas -
                                          USDA Recipe for Schools
                                          Amount Per Serving ¹⁄2 cup (No. 8 scoop)
                                          Calories
                                          169
                                          Total Fat
                                           
                                          6
                                          g
                                          9
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          7
                                          mg
                                          2
                                          %
                                          Sodium
                                           
                                          203
                                          mg
                                          9
                                          %
                                          Total Carbohydrate
                                           
                                          23
                                          g
                                          8
                                          %
                                          Dietary Fiber
                                           
                                          5
                                          g
                                          21
                                          %
                                          Total Sugars
                                           
                                          2
                                          g
                                          2
                                          %
                                          Protein
                                           
                                          6
                                          g
                                          12
                                          %
                                          Vitamin D
                                           
                                          5
                                          IU
                                          33
                                          %
                                          Calcium
                                           
                                          98
                                          mg
                                          10
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          150
                                          mg
                                          4
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Mature onions: 1 lb 4 oz
                                          100 Servings:
                                          Mature onions: 2 lb 8 oz

                                          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.
                                          Yield / Volume
                                          50 Servings:
                                          About 12 lb
                                          About 1 gal 2 qt/2 steam table pans
                                          (12" x 20″ x 2¹⁄2")
                                          100 Servings:
                                          About 24 lb
                                          About 3 gal/4 steam table pans
                                          (12" x 20" x 2¹⁄2")