White Bean Butter Noodles

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
24

Put a nutritious spin on a hearty Italian classic. These noodles are made with Bush's Best® Great Northern Beans and blanketed by rich Parmesan cheese and fresh broccoli florets.

Ingredients

1, #10 can Low Sodium Bush’s® Great Northern Beans, drained and rinsed
1 ½ cups Flour
3 each Eggs, large, lightly beaten
¾ tsp Salt
as needed Flour
8 cups Broccoli florets
1 ½ cups Parmesan cheese
3 cups Clarified butter

Steps

  1. In a food processor, pulse beans until smooth. Add eggs and salt; pulse until mixed well. In batches, add flour until all incorporated and a dough ball forms.
  2. On a floured surface, knead dough ball, incorporating additional flour as necessary. Continue to knead until smooth and elastic, about 6-8 minutes. Cut dough into 12 even pieces, wrapping each piece until ready to use. Set smooth rollers of pasta machine on widest setting. Using 1 piece of the previously cut dough, cut into 4 pieces and wrap 3 of them separately in plastic wrap. Flatten piece of dough into rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting with flour as necessary to prevent sticking.
  3. Turn dial down to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time, until 1 mm thickness is reached or until desired thickness is reached.
  4. To make one serving, boil 5 oz of uncooked pasta for 2-3 minutes or until al dente; drain. In a small bowl toss with 1/3 cup steamed broccoli florets. Toss in 2 Tbsp clarified butter, and top with 1 Tbsp grated parmesan cheese.

Additional Tips

Additional Tips

Try a combination of vegetables or meat. Pasta can also be served topped with tomato sauce, basil pesto or other already featured menu item.

More From FoodService Director

Ideas and Innovation
school bus

We retrofitted a school bus to serve a dual role. During the school year, it travels school to school where students use it as a learning lab; and during the summer and long school holidays, the bus transports meals to specific sites to feed children.

Ideas and Innovation
welcome hand

We review a welcome packet during the interview process that includes absence policies, salary and pay dates, job description and uniform policies. We show the uniform, hairnets and shoes to potential hires. The goal is to present people with as accurate a picture as possible of what it would be like to be in a school foodservice operation before job opportunities are discussed. I want to believe that has helped the retention process.

Industry News & Opinion
autumn leaves

Because I’m writing this letter in the middle of August, it’s a bit tough to imagine the fall season—crunchy leaves, cooler air and the impending sense of dread over whether this will finally be the winter when I freeze to the sidewalk.

But autumn also brings some of my favorite foods: stews, soups, squashes and apples fresh from the tree. Meanwhile, at Greenville County Schools in South Carolina, K-12 diners are getting amped up about a plethora of DIY options, including a build-your-own chicken and waffles bar, says Director of Food and Nutrition Services Joe Urban. (Where was...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

FSD Resources