Fresh Pesto Beans & Greens Orzo - BC Dairy

For BC dairy farmers

Health Professionals

Milk in Schools

School or Educator

Equipment

Cutting board and knife
Measuring cups and spoons
Large pot
Colander or strainer
Medium saucepan
Whisk

Ingredients

1/4 lb (125 g) each yellow and green beans, trimmed
2 cups (500 mL) orzo
1 cup (125 mL) frozen shelled edamame
4 tsp (20 mL) all-purpose flour
1/2 (2 1/2 mL) tsp 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 parmesan for serving

Directions

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.
Sprinkle with herbs and shaved parmesan.