For a taste of summer, Pesto and Vegetable Orzo is a simple, healthy dish with pesto, spinach, green beans and tomatoes. Packed with flavour and ready in 20 minutes.
I planted a lot of basil in my garden this summer, so I made several batches of fresh pesto and found a few new ways use it. If you’re a pasta and pesto lover, you will like this vegetarian recipe. I mean what’s not to like? You simply add a few veggies to the orzo and pesto and you have a great side or main.
Needless to say, you can choose your preferred veggies. For example, instead of baby spinach, try baby kale. Instead of green beans, try small broccoli or cauliflower florets or even chopped asparagus. (If you do, cut the cooking time by a couple of minutes). In other words, the recipe is versatile. And it’s really quick to make even if you choose to make your own pesto.
I like Pesto and Vegetable Orzo served warm, but room temperature is good too. It’s a great make ahead recipe for a potluck or buffet dish. Try serving it with Sweet and Spicy Salmon or Mediterranean-Style Marinated Chicken.
- Use a good store bought fresh pesto.
Tailor to your Taste
- Use any type of pesto you like.
- Instead of orzo, use any small pasta like small fusilli.
- Choose your preferred veggies to add.
- Instead of goat cheese as a garnish, use ricotta or feta (or no cheese at all).
- Add chopped pitted black olives.
- Add chopped green onions.
- Add matchstick radishes for some crunch.
Other pasta dishes you might like: