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
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

Ideas and Innovation
bleu barn

While undergoing a large-scale expansion that changed a chunk of its layout and added a new building to campus, Bethany crafted its own cafe—a place where residents and guests of the Waupaca, Wis., senior living center could grab a casual bite throughout the day.

Originally dubbed The Barn because of the area’s affinity for farming, the rustic-themed fast casual took over a space earlier occupied by a great room with a small kitchen, and where resident assistants once served meals. (Now that area is squarely in the purview of foodservice and is staffed by members of the dining team...

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

FSD Resources