Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic
  • ½ cup fresh parsley leaves
  • ½ cup extra virgin olive oil
  • ½ parmesan cheese
  • 1 tbsp pumpkin seed, lightly toasted
  • 1 scallion, coarsely chopped
  • 10 ozs orzo
  • 12 olives, sliced
  • 1/2 red or yellow bell pepper, finely diced
  • handful of baby spinach or arugula
  • 1 14.5 oz can cannellini or other white beans

Instruction

  • Start boiling water for the orzo.
  • Make the pesto: add the garlic to a food processor, and hit puree to chop the garlic finely.
  • Add the parsley, olive oil, cheese, pumpkin seed, and scallion. Puree until all the ingredients are combined into a good sauce. If needed, scrape the sides to get any parsley that didn’t get blended in and puree one more time. Set pesto aside while orzo cooks.
  • Cook the orzo according to package instructions. Drain, and immediately toss with the parsley pesto.
  • Stir in the beans, sliced olives, spinach or arugula, and the diced pepper.
  • Serve the orzo, passing additional cheese at the table. Enjoy!