Ingredients
| 1 cup | Pastene Orzo | |
| 1 ½ cup | green beans, trimmed and cut into 1” pieces | |
| 3 cups | baby spinach or kale, roughly chopped | |
| 1 can | Pastene Small Whole Cherry Tomatoes | |
| 3 Tbsp | Pastene Italian Basil Pesto | |
| 1 ½ Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 Tbsp | Pastene Grated Parmesan Cheese | |
| salt and pepper to taste |
Directions
- Bring a large pot of salted water to a boil. Add orzo and cook for 5 minutes. Add green beans. Continue boiling for about 5 more minutes until orzo is soft and beans are tender but al dente. Drain well and add back to pot.
- On low heat, add chopped greens to orzo and toss well until slightly wilted.
- Add tomatoes, pesto, and oil. Toss to coat and season with salt and pepper to taste.
- Transfer to serving bowl. Garnish with parmesan cheese and serve immediately or at room temperature.
