Pesto Orzo Pasta by Leslie Durso

I love making dishes like this that taste delicious and are full of nutrients. Not only is this pasta great the day you make it, but it’s delicious cold the next day too! I added broccoli and spinach this particular time, but I suggest adding any of your favorite veggies.

Pesto and Greens Pasta

Serves 6-8

1 lb. orzo pasta

1/2 cup almonds nuts, toasted

2 cloves of garlic

4 cups of basil leaves

about 1/2- 3/4 cup olive oil

salt and pepper to taste

1/2 cup toasted pine nuts

1 lb. broccoli, lightly steamed

2 cups fresh spinach, roughly chopped

any other veggies you want to add 🙂

Put your pot of water on to boil for the pasta and make the pesto in your food processor. You’ll place the basil in the processor topped with the garlic and nuts. Pulse a few times to break them down a bit. Pulse again and then drizzle in the olive oil until the pesto is smooth. Add salt and pepper to taste. Cook your pasta to al dente, drain and return to the pot.  Add the pesto right on top and stir to coat the noodles. Add in the pine nuts and veggies. Enjoy!!