Fresh pesto beans & greens orzo

Recipe information

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4

Nutritional breakdown (per serving)

Calories: 531
Protein: 20 g
Carbohydrates: 78 g
Fats: 16 g
Fibre: 6 g


  • ¼ lb.
    ¼ lb.
    2 cups
    1 cup
    4 tsp.
    4 tsp.
    ¼ lb.
    1½ cups
    ¼ cup
  • yellow beans, trimmed
    green beans, trimmed
    frozen shelled edamame
    all-purpose flour
    homemade or store-bought basil pesto
    4 cups

    3 tbsp.

    2 tbsp.
  • baby greens (e.g. kale, spinach, arugula or a mix of your choice)
    finely chopped sun-dried tomatoes in oil, patted dry
    Freshly ground pepper
    snipped fresh chives, chopped basil or your choice of fresh herbs
    Shaved Parmesan for serving


  1. Cut beans in half or thirds, depending on size. In a large pot of boiling salted water, cook orzo for 6 minutes. Add beans and edamame; continue to cook for 2 to 3 minutes until orzo and beans are tender. Drain well and return to pot.
  2. In a medium saucepan, melt butter over medium heat. Sprinkle with flour and salt; cook, whisking about 1 minute. Gradually whisk in milk.
  3. Bring to a boil, then reduce heat. Whisk for 3 to 5 minutes or until smooth and slightly thickened. Whisk in pesto.
  4. Add sauce to orzo mixture along with greens and sun-dried tomatoes. Season with pepper. Stir 2 minutes over medium heat until greens are wilted and mixture is coated. Serve sprinkled with herbs and shaved Parmesan.

To vary up the dish, try substituting the edamame with peas. Serve with grilled shrimp on the side or add leftover chicken.

Recipe and image reprinted with permission from Dairy Farmers of Canada.

Additional recipes can be found on the Dairy Farmers of Canada site.

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