Green Goddess Pesto Orzo

Green Goddess Pesto Orzo

• 1 cups packed fresh spinach
• 1 cups packed fresh basil
• 1/4 cups pistachios
• 2 ounces parmesan (roughly broken up)
• 1 bunch scallions (roughly chopped)
• 1 medium lemon (zested and juiced)
• 1 ripe avocado
• 1/2 cups full fat Greek yogurt
• 4 garlic cloves
• 1/4 cups extra virgin olive oil (plus more to serve)
• Kosher salt and black pepper (to taste)
• 1 pounds orzo
• Reserved pasta water
• 1 ball burrata (or 1/2 cup ricotta, to serve)

1. Cook the orzo. Bring a large pot of well salted water to a boil. Cook orzo according to package directions until al dente. Before draining, reserve 1/2 cup pasta water. Drain and set aside.
2. Blend the green goddess pesto. Add spinach, fresh basil, pistachios, parmesan, scallions, the lemon zest and juice, avocado, Greek yogurt, garlic cloves, and extra virgin olive oil to a food processor or blender. Purée until smooth and creamy. Taste and add salt and black pepper as needed.
3. Combine. Add the warm orzo to a large bowl. Pour the green goddess pesto over and toss to coat, adding splashes of reserved pasta water as needed to loosen the sauce to your liking.
4. Serve. Plate the orzo and top with burrata or ricotta, a generous drizzle of EVOO, and plenty of cracked black pepper. Serve immediately.

• Cook the orzo in bone broth instead of water for an easy protein boost.
• Avocado contributes a solid dose of dietary fiber, supporting gut health and satiety.

Micronutrient Heroes

Vitamin K, Folate, Vitamin C, Potassium, Magnesium, Vitamin E, Calcium, Vitamin B6

Main CourseItalian