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.
Fresh mozzarella is best enjoyed, well, fresh, but can be wrapped tightly in cling film and stored up to 1 week in the refrigerator or frozen up to 3 months.