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.