California Walnut Pesto Alfredo

DESCRIPTION

Total Time
0 Mins
Serves
105
Serving Size
1.5 cups
Meal

Total Time

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins

Nutrition

Calories
515 cal
Total Fat
31 g
Saturated Fat
8 g
Trans Fat
0 g
Cholesterol
30 mg
Sodium
555 mg
Carbohydrates
46 g
Dietary Fiber
9 g
Total Sugars
2 g
Protein
20 g
Calcium
366 mg

Ingredients

  • 6 lb. + 9 oz. California walnuts
  • 1 lb. + 2 oz. fresh basil
  • 1 lb. + 2 oz. fresh spinach
  • 3/4 cup olive oil
  • 1 cup + 1/2 cup garlic powder
  • 3 pouches (106 oz.) Italian cheese sauce (such as Land O’Lakes®)
  • 6 gallon + 2 quarts + 1 cup cooked whole grain rotini, USDA material #100434

Meal Equivalencies

2 oz meat/meat alternative (1 oz eq each from walnuts and cheese sauce), 2 oz eq whole grain-rich grains

Production Notes

California walnuts are best kept frozen, and can be used from a frozen state.

Walnuts are the only nut significantly high in the omega-3 fatty acid alpha-linolenic acid (ALA) (2.5g/oz).

Allergens

Milk, Tree Nuts, Wheat.

Preparation

Step 1

Day of Service

Pre-Prep:

Clean and sanitize workstation.

Prepare whole grain rotini according to your school recipe.

CCP: Hold above 135°F.

Prep:

Set up 12-quart food processor with S blade.

Pull 3 ½ steamtable pans and place at workstation.

Pull 3 small bowls and place by food processor.

 

Step 2

Prep:

Pull Italian cheese sauce from dry storage and place at workstation.

Pull garlic powder and olive oil and place at workstation.

Pull California walnuts from freezer and place at workstation.

Pull fresh basil and spinach from cooler and place at your workstation.

If steaming sauce, place Italian cheese sauce in ½ steamtable pans, 1 pouch per ½ pan.

If boiling cheese sauce, place large stockpots on stove and fill with water.

 

Step 3

Prep:

Wash hands thoroughly and put on gloves.

Add 9 oz. of California walnuts to the processor and pulse 10 times to chop walnuts. Remove and divide inot three 3-oz portions for use at end of recipe.

Add 2 lb of California walnuts to the processor.

Add 6 oz. of fresh basil leaves and 6 oz. of spinach to walnuts.

Add ¼ cup olive oil and ½ cup garlic powder.

Turn on food processor and process for 1 minute.

Using a spatula scrape down sides of processor.

Cover and process pesto for an additional 2 minutes.

Place walnut pesto in small bowl.

Repeat 2 more times to produce 3 batches of California walnut pesto.

Each bowl yields 3 lbs. of California walnut pesto.

Cover each of the bowls and set aside for service.

CCP: Prepare foods at room temperature in two hours or less.

 

Step 4

Cook:

Steam Italian cheese sauce until an internal temperature of 165°F is reached.

Alternatively, place pouches of Italian cheese sauce in boiling water, allowing each pouch to float freely.

Remove cheese sauce when it has reached an internal temperature of 165°F.

*Note: to temp the pouch of sauce, do not puncture.

Carefully fold pouch of sauce in half and place thermometer between the fold.

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.

CCP: Batch cook as necessary to ensure best end product.

 

Step 5

Hold: Place unopened cheese sauce in warmer, one pouch per ½ steamtable pan.

Do not stack pouches.

Do not open pouches until service.

CCP: Hold above 135°F.

 

Step 6

Cook:

Pull three full 4″ steamtable pans and spray well.

Divide cooked rotini into the three steam table pans, using 2 gallons plus 3 cups of cooked pasta per pan.

Cover.

CCP: Batch cook as necessary to ensure best quality product.

CCP: Hold covered pasta in warming cart above 135°F for service.

Step 7

Prep:

At time of service, open 1 pouch of Italian cheese sauce and carefully add hot sauce to a 2-gallon pitcher, squeezing bags carefully using hot pads.

Whisk in one bowl of California Walnut pesto (3 lbs.), blending well.

Fold one California Pesto Alfredo sauce into one full pan of cooked rotini.

Do not stir to avoid breaking rotini pasta.

*Note cheese sauce stays very hot when unopened.

Do not open sauce and combine with pesto and pasta until close to service.

Sprinkle top of each pan of pasta with 3oz of reserved chopped walnuts.

CCP: Cover and hold above 135°F for service.

 

 

Step 8

Serve: 1 ½ cups of California Walnut Pesto Alfredo using one 12 oz. spoodle. 35 servings per pan.

CCP: Cover and hold above 135°F for service.