Fresh Pesto Beans & Greens Orzo

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

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.

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