Fresh Pesto Beans & Greens Orzo

This recipe is taken from the 2016 Milk Calendar. Eat your greens and beans, now with pesto. It’s the ideal way to start your summer with this garden-fresh recipe that you can make in no time flat.

  • Prep: 15 min
  • Cooking: 15 min
Yields 4 Servings
fresh pesto beans greens orzo

Ingredients

  • 1/4 lb (115 g) yellow beans trimmed
  • 1/4 lb (115 g) green beans trimmed
  • 2 cups (500 mL) orzo
  • 1 cup (250 mL) frozen shelled edamame
  • 4 tsp (20 mL) Butter
  • 4 tsp (20 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1 1/2 cups (375 mL) Milk
  • 1/4 cup (60 mL) homemade or store-bought basil pesto
  • 4 cups (1 L) baby greens such as kale, spinach, arugula or a mix of your choice
  • 3 tbsp (45 mL) finely chopped sun-dried tomatoes in oil patted dry
  • Freshly ground pepper
  • 2 tbsp (30 mL) snipped fresh chives, chopped basil or your choice of fresh herbs
  • Shaved Canadian Parmesan for serving

Preparation

Cut beans in half or thirds depending on bean size. In a large pot of boiling salted water, cook orzo for 6 min. Add beans and edamame; continue to cook 2 to 3 min until orzo and beans are tender. Drain well and return to pot.

In a medium saucepan, melt butter over medium heat. Sprinkle with flour and salt; cook, whisking about 1 min. Gradually whisk in milk. Bring to a boil, then reduce heat. Whisk for 3 to 5 min or until smooth and slightly thickened. Whisk in pesto.

Add sauce to orzo mixture along with greens and sun-dried tomatoes. Season with pepper. Stir 2 min over medium heat until greens are wilted and mixture is coated. Serve sprinkled with herbs and shaved Parmesan.

Tips

Substitute peas for edamame.

Edamame (soybeans) are often served salted as a snack in Japanese restaurants. Look for them shelled in the freezer section of your supermarket.

Serve with grilled shrimp on skewers or add leftover chicken.

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Nutrition

Nutritional Information

per serving
Energy: 531 Calories
Protein: 20 g
Carbohydrate: 78 g
Fat: 16 g
Fibre: 6 g
Sodium: 330 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 20 % / 219 mg
Folate: 157
Selenium: 115
Thiamin: 71
Vitamin C: 59