Vegetable Penne with Pesto
Recipe Courtesy of Harvest of the Month
Photo Courtesy of https://unsplash.com/photos/2lEoPVy3oJ0
Ingredients
- Basil leaves - 1.5 qts
- Italian parsley - 1.5 cups
- Garlic cloves - 12 eachs
- Parmesan cheese, grated - 1 pt
- Lemon juice - 0.5 cups
- Olive oil - 1 cup
- Whole grain penne pasta - 2 lbs
- Zucchini, green - 1.5 lbs
- Zucchini, yellow - 1.1875 lbs
- Local baby turnips with greens - 2 lbs
- Olive oil - 1 cup
- Vegetable broth - 1.75 pts
- Salt - 2 tsps
- Ground black pepper - 2 tsps
Preparation
Pesto:
- Rinse basil and parsley and pat dry.
- Place garlic into a large food processor and pulse to mince.
- Add basil, parsley, parmesan, lemon juice, and olive oil to the food processor.
- Blend until thick, green paste is formed.
- Store in refrigerator until time to use.
Pasta:
- Wash and chop the green and yellow zucchini into half-moon slices by slicing the zucchini in half length-wise, then slicing into ¼ inch slices.
- Wash and slice the turnip (white portion) into matchsticks and chop the greens into large, 1 inch slices.
- In a tilting fry pan, or other appropriate piece of equipment, heat the olive oil and sauté the zucchini and white turnip for 8 minutes.
- Add the turnip greens to the skillet, stir and cover. Let the greens wilt for 4 minutes.
- Add the vegetable broth to the skillet and stir in salt and pepper.
- Let the vegetables simmer for 10 minutes. Critical Control Point: Heat to 165ºF or higher for at least 15 seconds.
- Add the pasta to the vegetables and toss with pesto make sure all pasta and vegetables are evenly coated with the pesto.
- While the vegetables cook, cook the pasta for 10 minutes until al dente. Drain well.
- Use a #6 scoop to portion into ⅔ cup servings.
Critical Control Point: Hold for hot service at 135ºF or higher.
50 servings makes 10 lbs
Serving Information
For Program
Serving Size
Serving Utensil
NSLP
⅔ cup
#6 scoop
Meal Pattern Contribution
Food Component
Other
C
Grains
oz