Pesto Orzo
Ingredients
The base
-
1
tablespoon
extra virgin olive oil
-
1
large
shallot, finely chopped
-
8
ounces
baby bella mushrooms, roughly chopped
-
½
teaspoon
salt
-
1 ½
cups
orzo
-
3
cloves
garlic, minced
-
2 ½
cups
vegetable broth
The mix-ins
-
6
ounces
pesto
-
15
ounces
canned chickpeas, drained and rinsed
-
2
handfuls
spinach
-
1
tablespoon
capers
-
to taste
freshly ground black pepper
-
for serving
red pepper flakes (optional)
-
for serving
Parmesan cheese (optional)
Instructions
- Heat olive oil in a medium pot or tall-walled skillet over medium heat.
- Add shallots, mushrooms, and salt; cook until mushrooms are softened.
- Stir in orzo and garlic; toast for 1-2 minutes.
- Deglaze the pot with a small amount of vegetable broth, then add the remaining broth.
- Bring to a simmer, cover, and cook until orzo is al dente, stirring occasionally.
- Remove the lid and stir in pesto, chickpeas, spinach, and capers; cook until spinach is wilted.
- Serve topped with black pepper, red pepper flakes, and Parmesan if desired.
Nutrition Facts (estimated)
Servings
5 servings
Calories
513
Total fat
21g
Total carbohydrates
65g
Total protein
17g
Sodium
500mg
Cholesterol
3mg
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