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pesto pasta with veggies in bowl with tomatoes beside it
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4.59 from 39 votes

Pesto Orzo With Vegetables (20 Minutes)

Pesto orzo with vegetables is a simple, side or main dish made with orzo, basil pesto, spinach, green beans and tomatoes. Packed with flavor and ready in 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: main, sides
Cuisine: Mediterranean
Servings (change as needed): 4

Ingredients

  • 1 cup orzo
  • large handful green beans, trimmed and cut into 1 inch pieces
  • 3 cup baby spinach or kale, roughly chopped
  • 10 cherry or grape tomatoes, cut in half
  • 3 tablespoon pesto, bought or homemade (Note 1)
  • 1 tablespoon olive oil (or 2 tbsp)
  • salt and pepper to taste
  • Optional: splash of lemon or lime juice
  • Garnish: goat cheese and/or Parmesan cheese

Instructions

  • BOIL ORZO AND GREEN BEANS: In a medium pot, bring water with a tablespoon of salt 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 both should still have a bit of 'bite' (al dente). Drain well, then add back to pot.
  • FINISH THE DISH: Add chopped spinach to orzo in 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. And mix in a squeeze of lemon or lime juice if you like. Transfer to a serving bowl. Garnish with goat cheese and/or Parmesan cheese. Serve immediately or at room temperature.

Video

Notes

  1. Pesto: Use any pesto you like or our Classic Basil Pesto recipe: Process in food processor until smooth: 1 cup packed Basil leaves, 1/4 grated Parmesan cheese, 2 tablespoons pine nuts or walnuts, 1 teaspoon minced garlic and 1/4 olive oil. (makes 1/2 cup)
  2. Variations:
    • Pesto options: If you don't like basil pesto, try spinach, arugula, kale, parsley or cilantro pesto.
    • Pasta: My go-to for this recipe is orzo pasta, but any small regular pasta in various pasta shapes will work - baby penne, small fusilli, baby bow ties, etc.
    • Vegetable options: Choose your preferred fresh vegetables. Try spring vegetables like beans, asparagus and spinach or summer vegetables like baby kale, bell peppers, broccoli and cauliflower. Or just use your favorites if they are available at your local grocery store. Be sure to adjust the cooking time for the type of vegetable you're using.
    • Cheese: I like to crumble on goat cheese or ricotta as a garnish. Other options are feta, grated Parmesan cheese or no cheese at all. Vegans can use nutritional yeast to make a vegan pesto sauce or as an add-in.
    • Add-ins: Add chopped pitted black olives, sundried tomatoes, chopped green onions or matchstick radishes for some crunch
  3. Make Ahead: Great served at room temperature. Or make ahead then rewarm for a couple of minutes in the microwave. If you prefer, add the cheese after it has been warmed.  
 
Nutrition values are estimates and do not include garnishes. 
Serving: 0g | Calories: 235kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 422mg | Potassium: 362mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2740IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg