Creamy Turkey Pesto Penne - Butterball Foodservice

Creamy Turkey Pesto Penne

SERVING SIZE 1 cup

Creamy Turkey Pesto Penne

Ingredients SHOW LESS

INGREDIENT

50 PORTIONS

100 PORTIONS

Slice-N-Tact Golden Roasted Turkey Breast

50 Portions 10 lbs. 7 oz.

100 Portions 20 lbs. 14 oz.

Penne pasta, whole grain-rich, dry (USDA or Commercial)

50 Portions 3 lbs. 2 oz.

100 Portions 6 lbs. 4 oz.

Water, tap

50 Portions About 4 gals.

100 Portions About 8 gals.

Three Cheese Sauce, JTM or Alfredo Sauce

50 Portions 2 lbs. 3 oz.

100 Portions 4 lbs. 6 oz.

Pesto, premade OR house-made

50 Portions 2 lbs. 3 oz.

100 Portions 4 lbs. 6 oz.

House-made pesto:

Basil, fresh, leaves

50 Portions 5 oz.

100 Portions 10 oz.

Vegetable oil (USDA or Commercial) or Extra virgin olive oil

50 Portions 1 ¼ cups

100 Portions 2 ½ cups

Parmesan cheese, shredded

50 Portions 2 cups

100 Portions 1 qt.

Pine nuts

50 Portions 1 ¼ cups

100 Portions 2 ½ cups

Garlic cloves, fresh OR garlic, minced, jar

50 Portions 4 ½ cloves OR 1 tbsp. 1 ½ tsp.

100 Portions 9 cloves OR 3 tbsp.

Lemon juice, bottled

50 Portions ½ cup 2 tbsp.

100 Portions 1 ¼ cups

Black pepper, ground

50 Portions 1 tsp.

100 Portions 2 tsp.

Directions SHOW MORE

1. Thaw turkey in the refrigerator two days before use.

2. Remove turkey from package and reserve juices. Cut turkey into ½” pieces. (Tip: For fast and easy cutting, place turkey in 4” steamtable pans. Cut with a dough scraper.)

3. To prepare the pesto, divide ingredients according to blender or food processor size. Place basil, oil, parmesan cheese, pine nuts, garlic, lemon juice and black pepper in a blender or food processor. Blend and/or pulse to desired consistency. (Note: For a lighter flavor pesto, use vegetable oil. For a traditional pesto flavor, use extra virgin olive oil.) Cover and store in the refrigerator. May be prepared the day before.

4. Heat cheese sauce. If cheese sauce is thick and sticky, heat according to manufacturer’s directions to make stirring easier.

5. In a large kettle, bring water to a boil. Add pasta to boiling water. Cook pasta for 7-8 minutes or until al dente (chewy and firm). Strain quickly and drain well. (Note: If preparing for cold, curbside service, rinse pasta and cool. Cool to 70° F within 2 hours and to 41° F within 4 hours.)

6. For every 50 servings, place 1 gallon 9 cups pasta, 10 lbs. 7 oz. turkey pieces, reserved turkey juice, 2 lbs. 3 oz. cheese sauce and 1 qt. ⅜ cup pesto in a 12” x 20” x 4” steamtable pan. Toss well.

7. For cold service, cool Creamy Turkey Pesto Penne in the refrigerator. Cool to 70° F within 2 hours and to 41° F within 4 hours.

8. For hot service, cover dish. Bake in an oven preheated to 350° F for 10 minutes. Remove from the oven and stir. Cover and heat for 10-15 more minutes. Remove from the oven and stir. Heat to 165° F or higher for 15 seconds.

9. Serve 1 cup (8 oz. server).

CCP: Hold thawed turkey and pesto at 40° F or lower. Hold hot dish at 140° F or higher. Hold cold dish at 40° F or lower until served.

Nutrients per Serving SHOW MORE

Calories 345 kcal

Saturated Fat 3 g

Sodium 905 mg

Sugars 1 g

Total Fat 15 g

Trans Fat 0 g

Cholesterol 56 mg

Carbohydrate 25 g

Total Dietary Fiber 1 g

Protein 29 g

Vitamin A 332 IU

Calcium 150 mg

Vitamin C 2 mg

Iron 1.3 mg

Component

Meat/Meat ALT 2 oz. eq.

Grain 1 oz. eq.

Fruit

Vegetable

Milk

Serve with confidence.®

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