Spinach Pesto Orzo with Roasted Asparagus
Make this easy pesto orzo with roasted asparagus and spinach. This spring pasta recipe is perfect for a vegetarian main or a simple side dish.
Servings: 4
Ingredients
For pesto
- 2 garlic cloves
- 1 cup baby spinach
- 1/4 cup chopped toasted walnuts plus more for serving
- 1/4 cup grated parmesan cheese plus more for serving
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 1/3 cup olive oil
For asparagus
- 1 pound asparagus, trimmed and cut into 1-inch long pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For orzo
- 1 cup orzo
- 1 cup baby spinach
- 1 tablespoon minced chives
Instructions
- Preheat the oven to 425 degrees.
- For the pesto, finely chop the garlic, 1 cup baby spinach, walnuts, parmesan, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. With the motor running, drizzle 1/4 cup olive oil through the feeder tube processing until smooth and combined.
- On a sheet pan, toss the asparagus with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread the asparagus into a single layer and roast until crisp-tender and bright green, about 7-8 minutes.
- Bring a large pot of salted water to a boil, cook the orzo until al dente following the recommended cook time on the package. Save 2 tablespoons of the pasta cooking water. Then drain the orzo.
- Stir the pesto with the orzo in a large bowl. Add 1-2 tablespoons of the reserved cooking water, so the pesto coats the pasta.
- Fold in the roasted asparagus, 1 cup spinach and chives. Serve topped with additional grated parmesan and chopped walnuts.
Notes
Store leftovers in an airtight container in the refrigerator up to 3 days. The orzo will soften the longer you save it. Reheat it in the microwave and stir in fresh spinach once warmed.
You can also enjoy leftovers cold as a pasta salad. Let them sit at room temperature for 15 minutes. Then toss with baby spinach or arugula and a splash of lemon vinaigrette.
You can make the pesto up to 2 days ahead of time. Store it in an airtight container in the fridge. Before you stir it into the orzo, let it sit out at room temperature for at least 15 minutes.
To make this recipe vegan, omit the parmesan from the pesto. Then garnish the orzo with nutritional yeast when you serve it.
To make this recipe gluten free, use chickpea pasta or another gluten free type.
Nutrition
Calories: 440kcal | Carbohydrates: 38g | Protein: 11g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Cholesterol: 5mg | Sodium: 709mg | Potassium: 489mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2359IU | Vitamin C: 26mg | Calcium: 124mg | Iron: 4mg