# What You Need:
→ Orzo
01 - 1 1/2 cups orzo pasta
02 - 1 teaspoon salt, for cooking pasta
→ Spinach Pesto
03 - 3 cups fresh baby spinach
04 - 1 cup fresh basil leaves
05 - 1/2 cup grated Parmesan cheese
06 - 1/4 cup pine nuts or walnuts
07 - 2 garlic cloves
08 - 1/3 cup extra-virgin olive oil
09 - Juice of 1/2 lemon
10 - Salt, to taste
11 - Black pepper, to taste
→ To Serve
12 - 1/4 cup grated Parmesan cheese, for garnish
13 - Zest of 1/2 lemon, optional
14 - Freshly ground black pepper
# How to Cook:
01 - Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Reserve 1/2 cup of pasta water prior to draining.
02 - While the orzo cooks, combine baby spinach, basil leaves, pine nuts, garlic cloves, grated Parmesan, olive oil, and lemon juice in a food processor. Blend until a smooth paste forms. Season with salt and black pepper to taste. For a looser texture, add up to 2 tablespoons reserved pasta water.
03 - Return drained orzo to the pot. Add pesto and 2 to 4 tablespoons reserved pasta water, stirring until the orzo is creamy and evenly coated. Adjust consistency by adding more pasta water if needed.
04 - Divide the orzo among plates. Top with extra grated Parmesan, lemon zest if using, and freshly ground black pepper.
