Creamy Pesto Orzo with Peas and Spinach

• 8 oz orzo pasta
• 1 cup frozen peas
• 2 cups fresh spinach, roughly chopped
• 1/2 cup pesto sauce
• 1 cup chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt to taste
• Freshly ground black pepper to taste
• Optional: Red pepper flakes for spice

Steps

1. 1 Cook orzo in salted boiling water according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat; sauté minced garlic until fragrant.
3. 3 Add frozen peas and spinach to the skillet, cooking until spinach is wilted.
4. 4 Stir in pesto sauce and broth, heating through until slightly thickened.
5. 5 Toss cooked orzo into the skillet, coating it well with the pesto mixture.
6. 6 Sprinkle with Parmesan cheese and season with salt and pepper to taste.
7. 7 Serve immediately, garnished with extra Parmesan or red pepper flakes if desired.

Equipment

• Large pot
• Skillet
• Wooden spoon

Variations

• Add grilled chicken for a protein boost.
• Substitute feta cheese for Parmesan for a tangier flavor.

Substitutions

• Use basil pesto if you don't have traditional pesto on hand.
• Substitute arborio rice for orzo for a risotto-like dish.

Pairings

• Crispy roasted vegetables
• Garlic bread
• Light vinaigrette salad

Nutrition

Tips

• For extra creaminess, add a splash of heavy cream to the pesto sauce.
• Toasting pine nuts and sprinkling them over the top adds a delightful crunch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a bit of broth to restore creaminess.

Serving Suggestions

• Pair with a crisp Caesar salad and garlic bread for a satisfying meal.
• Serve with a glass of chilled Pinot Grigio.

FAQ