Ingredients (Serves 3 – 4)
1. Orzo pasta – 1 cup
2. Baby spinach – 2 cups packed
Basil leaves – 7 – 8 (optional)
Garlic – 1 medium clove, roughly chopped
Walnuts / pine nuts – 2 – 3 tbsp
Lemon juice – 1 tbsp
Extra-virgin olive oil – 2 + 2 tbsp
3. Salt – To taste
Freshly ground pepper – 1 – 2 pinches
Parmesan cheese, grated – 2 + 2 tbsp
4. Cherry tomatoes – 8 – 10, halved
Olives – 5 – 6, sliced
Feta cheese – 2 – 3 tbsp, crumbled
Method
1. Place the spinach, basil leaves, garlic, walnuts, lemon juice and 2 tbsp olive oil. Blend until smooth scraping sides in between. Add remaining olive oil while blending. Transfer to a small bowl. Add salt, pepper and 2 tbsp grated parmesan cheese.
2. Cook orzo pasta according to package instructions. Drain well. While still warm, add the spinach pesto and 2 tbsp parmesan cheese to the cooked orzo and mix well. Add sliced cherry tomatoes, olives, crumbled feta cheese and toss well. Enjoy as a side-dish with grilled chicken!
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