Orzo White Beans Tomatoes with Lemony Spinach Pesto Recipe

Orzo White Beans Tomatoes With Lemony Spinach Pesto Recipe

Ingredients

Makes 4 servings

• 2 cups fresh baby spinach
• 2 garlic cloves
• 1/3 cup pine nuts
• 1/2 teaspoon salt
• 2 teaspoons fresh minced marjoram or 1 teaspoon dried
• 1/4 cup coarsely chopped fresh parsley
• freshly ground black pepper
• 1/4 cup olive oil
• 1 1/2 cups orzo
• 1 1/2 cups cooked or 1 can cannellini beans, drained and rinsed if canned
• juice of 1 lemon
• 1 1/2 cups ripe grape tomatoes, halved

Method

1. Microwave the spinach in a microwave-safe bowl until wilted, about 1 minute
2. Set aside
3. In a food processor, combine the garlic, pine nuts and salt and process to a paste
4. Add the spinach, marjoram, parsley and pepper to taste and process to combine
5. With the machine running, stream in the oil
6. Transfer the pesto to a small bowl and set aside
7. In a large pot of boiling salted water, cook the orzo over medium-high heat, stirring occasionally, until al dente, about 5 minutes
8. Drain well and return to the pot over low heat
9. Add the white beans and lemon juice and stir to heat the beans, about 5 minutes
10. Add the tomatoes and pesto and toss gently to combine
11. Transfer to a serving bowl
12. Serve immediately

Full List of White-Bean Recipes
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