Spinach Pesto Orzo

Instructions

1. Cook the Orzo

   2 min hands-on9 min waiting

   • Bring a large pot of salted water to a rolling boil.
   • Cook the whole grain orzo until al dente, typically 8–10 minutes.
   • Reserve one cup of pasta water before draining.

2. Toast the Pine Nuts

   3 min hands-on

   • Heat a dry skillet over medium heat.
   • Add pine nuts and toast for 2–3 minutes, shaking occasionally.
   • Remove from heat when golden and aromatic.
   • Set aside a small portion for garnishing.

3. Prepare the Pesto Base

   5 min hands-on

   • In a blender or food processor, combine fresh basil, fresh spearmint, half of the toasted pine nuts, chopped raw garlic, lemon zest and juice, a portion of raw spinach, grated Parmesan, salt, black pepper, and olive oil.
   • Add half a cup of reserved pasta water to blend into a smooth pesto.
   • Adjust consistency with more pasta water if needed.

4. Cook the Soybeans

   2 min waiting

   • Add soybeans to the boiling water during the last 2 minutes of pasta cooking.
   • Cook until tender.
   • Drain pasta and soybeans together.

5. Combine Pasta and Pesto

   4 min hands-on

   • Return drained orzo and soybeans to the pot or a large skillet over low heat.
   • Pour spinach pesto over the pasta and mix thoroughly.
   • Gradually add remaining raw spinach and toss until wilted.
   • Stir in a splash of reserved pasta water if the mixture is too thick.

6. Garnish and Serve

   2 min hands-on

   • Transfer pesto-coated orzo to serving bowls or a platter.
   • Sprinkle remaining Parmesan and reserved toasted pine nuts on top.
   • Finish with a squeeze of fresh lemon juice.
   • Serve immediately while warm.
   • Cooking tips:
   • For extra creaminess, add a small spoonful of ricotta or cream cheese to the pesto while blending.
   • To enhance umami flavor, add a teaspoon of nutritional yeast or a small anchovy filet when blending the pesto.
   • If whole grain orzo is unavailable, substitute with another small pasta shape like farro, couscous, or ditalini.
   • Store leftover pesto in an airtight container with a thin layer of olive oil on top to prevent discoloration. It keeps well in the refrigerator for up to 3 days.