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Pesto Orzo and Vegetables


Serves 4
1 cupPastene Orzo
1large handful green beans, trimmed and cut into 1” pieces
3 cupsbaby spinach or kale, roughly chopped
1 canPastene Small Whole Cherry Tomatoes
3 TbspPastene Italian Basil Pesto
1-2 TbspsPastene Extra Virgin Olive Oil
1 TbspPastene Grated Parmesan Cheese (for topping)
Salt and pepper to taste
Optional: splash of lemon juice


  • In a medium pot, bring salted water to a boil. 
  • Add orzo and boil 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 the pot. 
  • Add chopped spinach to orzo in a pot and toss well until slightly wilted. 
  • Add tomatoes, pesto, and enough oil to achieve the consistency you like. 
  • Season with salt and pepper to taste. Add a squeeze of lemon juice if desired. Transfer to a serving bowl. Garnish with parmesan cheese and tomatoes. Serve immediately or at room temperature. 

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