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Pesto Orzo and Vegetables


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


  • 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.

Product Used

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