Go Back Email Link
Print Recipe Add to Collection
3 from 1 vote

Orzo Pasta With Green Peas USDA Recipe for Schools

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.
Course: Side Dish
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish
Program Meal Component: Grains
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
50 Servings
Calories: 169

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

      -

      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).

          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.

          Nutrition

          Serving: 0¹⁄2 cup (No. 8 scoop) | Calories: 169 | Total Carbohydrate: 23g | Protein: 6g | Total Fat: 6g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 203mg | Potassium: 150mg | Dietary Fiber: 5g | Total Sugars: 2g | Vitamin D: 5IU | Calcium: 98mg | Iron: 1mg