Ingredients
Serves 4
| 1 cup | orzo | |
| 1 ½ cup | green beans, trimmed and cut into 1” pieces | |
| 3 cups | baby spinach or kale, roughly chopped | |
| 1 | 398 ml can Pastene Italian Cherry Tomatoes | |
| 3 Tbsp | Pastene Basil Sauce | |
| 1 ½ Tbsp | Pastene Extra Virgin Olive Oil | |
| salt and pepper to taste | ||
| parmesan cheese, grated |
Directions
Prep time: 10 minutes | Cook time: 10 minutes
- Bring a large pot of salted water to a boil. Add orzo and cook for 5 minutes. Add green beans. Continue boiling for about 5 more minutes until orzo is soft and beans are tender but al dente. Drain well and add back to pot.
- On low heat, add chopped greens to orzo and toss well until slightly wilted.
- Add tomatoes, pesto, and oil. Toss to coat and season with salt and pepper to taste.
- Transfer to serving bowl. Garnish with parmesan cheese and serve immediately or at room temperature.
