Pesto Orzo Pasta is a delicious meal that can be served for lunch or dinner. Homemade Spinach Walnut or Spinach Pistachio Pesto combined with fresh Spring vegetables and al dente Orzo Pasta make for a bright and healthy meal. Finally, mix in leftover Rotisserie Chicken or top this pasta dish with baked or grilled Chicken, roasted Salmon, or sauteed Shrimp for an extra pack of protein. Enjoy!
Pesto Orzo Pasta Ingredients
- Zucchinis, Diced
- Bunch of Asparagus, Diced
- Petite Peas
- Spinach Walnut Pesto or Spinach Pistachio Pesto
- Orzo Pasta
- Parmesan Cheese
- Grilled Chicken Breast (or any leftover Chicken)
Creating the Pasta Dish
- First, in an All-Clad Nonstick Pot, cook the Orzo according to the package.
- Next, heat an All-Clad Nonstick Skillet over medium heat, and saute the vegetables until tender.
- Then, pour in 1 cup of Spinach Walnut or Spinach Pistachio Pesto. Mix it into the sauteed vegetables.
- Next, once the Orzo is al dente, combine the Orzo with the vegetables and pesto. Then, add the Petite Peas; Stir to combine.
- Finally, spoon the pasta into a serving bowl. Top it with diced Grilled Chicken or sauteed Shrimp, and sprinkle Parmesan Cheese over the top. Serve hot or at room temperature.
Cook the Orzo Pasta
Saute the Asparagus and Zucchini Until Tender
Add in the Chicken (If Using Leftovers)
Add in a Bit of Cheese (This Helps the Pesto Stick)
Toss in the Frozen Peas
Add the Orzo Pasta and Pesto
Add More Cheese (Optional)
Storage
Pesto Orzo Pasta is delicious the day it’s made and up to 1 week after. If you have leftovers, store them in an airtight container and in the refrigerator for up to 1 week.
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Pesto Orzo Pasta
Pesto Orzo Pasta is a delicious meal that can be served for lunch or dinner. Homemade Spinach Walnut or Spinach Pistachio Pesto combined with fresh Spring vegetables and al dente Orzo Pasta make for a bright and healthy meal. Finally, mix in leftover Rotisserie Chicken or top this pasta dish with baked or grilled Chicken, roasted Salmon, or sauteed Shrimp for an extra pack of protein. Enjoy!
Ingredients
- 1-2 Zucchinis, Diced
- 1 Bunch of Asparagus, Diced
- 1 Bag of Petite Peas
- 1 Batch of Spinach Walnut Pesto or Spinach Pistachio Pesto
- 1 c. Orzo Pasta
- Parmesan Cheese
- Grilled Chicken Breast (or any leftover Chicken)
Instructions
- First, in an All-Clad Nonstick Pot, cook the Orzo according to the package.
- Next, heat an All-Clad Nonstick Skillet over medium heat, and saute the vegetables until tender.
- Then, pour in 1 cup of Spinach Walnut or Spinach Pistachio Pesto. Mix it into the sauteed vegetables.
- Next, once the Orzo is al dente, combine the Orzo with the vegetables and pesto. Then, add the Petite Peas; Stir to combine.
- Finally, spoon the pasta into a serving bowl. Top it with diced Grilled Chicken or sauteed Shrimp, and sprinkle Parmesan Cheese over the top. Serve hot or at room temperature.
Notes
This meal is perfect for incorporating various vegetables. I've sometimes included baby tomatoes, diced bell peppers, yellow squash, and more! Feel free to get creative and have fun.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 391Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 59mgSodium: 354mgCarbohydrates: 31gFiber: 6gSugar: 5gProtein: 27g