Orzo with Pesto and Peas

Orzo with Pesto and Peas Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
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.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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)

Preparation

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.

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

Note:

Jean Kressy,

March 1999
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