2 Tbsp (30 mL) snipped fresh chives, chopped basil or your choice of fresh herbs
Shaved parmesan for serving
Cut beans in half or thirds depending on bean size.
In a large pot of boiling salted water, cook orzo for 6 minutes. Add beans and edamame; continue to cook 2–3 minutes 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 minute. Gradually whisk in milk. Bring to a boil then reduce heat. Whisk for 3 to 5 minutes 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 minutes over medium heat until greens are wilted and mixture is coated.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!