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Orzo with Pesto and Peas

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 8 servings (serving size: 1/2 cup)
Arugula, an aromatic salad green with a peppery mustard flavor, gives this easy-to-make pesto its unique flavor. Add fresh shelled peas and pasta, and you have a quick spring meal.

Ingredients

  • Pesto:
  • 2 tablespoons coarsely chopped walnuts
  • 1 garlic clove, peeled
  • 1 1/2 cups torn spinach
  • 1 1/2 cups trimmed arugula
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons olive oil
  • Remaining ingredients:
  • 2 cups hot cooked orzo (about 1 cup uncooked rice-shaped pasta)
  • 1 cup shelled green peas (about 3/4 pound unshelled green peas)

Nutrition Information

  • calories 141
  • caloriesfromfat 30 %
  • fat 4.7 g
  • satfat 0.8 g
  • monofat 2.3 g
  • polyfat 1.2 g
  • protein 5.5 g
  • carbohydrate 19.7 g
  • fiber 1.7 g
  • cholesterol 1 mg
  • iron 1.5 mg
  • sodium 194 mg
  • calcium 58 mg

How to Make It

  1. To prepare pesto, drop walnuts and garlic through food chute with food processor on; process until minced. Add spinach and next 6 ingredients (spinach through pepper); process until finely minced. With food processor on, slowly pour oil through food chute; process until well-blended.

  2. Combine pesto, orzo, and peas in a large bowl, and toss well.