Pesto Pasta with Chickpeas

Menu Part: 
Entree
Cuisine Type: 
Mediterranean
Serves: 
150 servings

This dish infuses healthy Mediterranean flavors into an accessible pasta dish, great for K-12. The pasta features pesto, chickpeas, diced tomatoes and green beans.

Ingredients

Pesto
4 bunches basil, remove stems, washed, dried
2 cups oil
1 tsp. garlic, chopped in oil
1 cup chickpeas
Salt and pepper to taste

Chickpea Stew
7 ½ cans chickpeas, drained
2 ½ cans diced tomatoes, drained, reserve juice
1 tsp. dried oregano
2 tbsp. garlic powder
2 tbsp. salt
2 tbsp. black pepper

10 lbs. whole-grain pasta
5 gal. water
1 cup oil
5 lbs. green beans, frozen

Steps

1. Prepare Pesto by adding half basil, half oil, garlic, salt and pepper to food processor. Scrape bowl and add rest of basil and chickpeas while processor is running. Drizzle rest of oil and puree until smooth. Transfer to hotel pan, cover and refrigerate until service.

2. Make Chickpea Stew by placing chickpeas, tomatoes, oregano, garlic, salt, pepper and half tomato liquid into 4-in. deep hotel pans. Mix well. Cover with foil and cook in preheated 350°F oven for 30 to 45 mins. Add more liquid as needed to keep beans from drying out.

3. While beans are stewing, cook pasta in salted, boiling water until al dente.

4. In perforated 2-in. hotel pan, steam green beans for 5 mins.

5. In large bowl or hotel pan, toss hot pasta, green beans and enough pesto to coat pasta well.

Recipe by Jorge Callazo, New York City schools

More From FoodService Director

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources