Orzo with Pesto and Peas

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 30%
  • Fat: 4.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 5.5g
  • Carbohydrate: 19.7g
  • Fiber: 1.7g
  • Cholesterol: 1mg
  • Iron: 1.5mg
  • Sodium: 194mg
  • Calcium: 58mg


  • 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)


  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.
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