Thursday, May 5, 2011

Orzo, White Beans, and Tomatoes with Lemony Spinach Pesto

This recipe was pretty good. I still like the regular basil pesto better, but this had a unique flavor in it's own. I think I would add a little more lemon juice, and a little less garlic (believe it or not, although we used about double it said!). Following the recommended amount of garlic is actually a good idea in this recipe! =) It was very tasty and fresh with the tomatoes and beans!


Orzo, White Beans, and Tomatoes with Lemony Spinach Pesto
makes 4 servings


Ingredients:
2 cups fresh baby spinach
2 garlic cloves
1/3 cup pine nuts
1/2 tsp salt
2 tsp fresh minced marjoram or 1 tsp dried
1/4 cup coarsely chopped fresh parsley
Freshly ground black pepper
1/4 cup olive oil
1 1/2 cups orzo
1 1/2 cups cooked or 1 (15.5-ounce) can cannllini beans, drained and rinsed if canned
Juice of 1 lemon
1 1/2 cups ripe grape tomatoes, halved


Directions:

1. Microwave the spinach in a microwave-safe bowl until wilted, about 1 minutes. Set aside. IN a food processor, combine the garlic, pine nuts, and salt and process to a paste. Add the spinach, marjoram, parsley, and pepper to taste and process to combine. With the machine running, stream in the oil. Transfer the pesto to a small bowl and set aside.


2. In a large pot of boiling salted water, cook the orzo over medium-high heat, stirring occasionally, until al dente, about 5 minutes. Drain well and return to the pot over low heat. Add the white beans and lemon juice and stir to heat the beans, about 5 minutes. Add the tomatoes and pesto and toss gently to combine. Transfer to a serving bowl. Serve immediately.

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