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Fresh Pesto Beans & Greens Orzo

  • Author: Julie
  • Total Time: 30 mins
  • Yield: 4


Eat your greens and beans, now with pesto. It’s the ideal way to start your summer with this garden-fresh recipe that you can make in no time flat. Per serving: 531 Cal. | 20 g Protein | 78 g Carb. | 16 g Fat | 6.0 g Fibre | 330 mg Sodium | 219 mg Calcium


  • ¼ lb (115 g) each, yellow and green beans, trimmed
  • 2 cups (500 mL) orzo
  • 1 cup (250 mL) frozen shelled edamame
  • 4 tsp (20 mL) butter
  • 4 tsp (20 mL) all-purpose flour
  • ½ tsp (2 mL) salt
  • 1½ cups (375 mL) milk
  • ¼ cup (60 mL) homemade or store-bought basil pesto
  • 4 cups (1 L) baby greens, such as kale, spinach, arugula or a mix of your choice
  • 3 tbsp (45 mL) finely chopped sun-dried tomatoes in oil, patted dry
  • Freshly ground pepper
  • 2 tbsp (30 mL) snipped fresh chives, chopped basil or your choice of fresh herbs
  • Shaved Canadian Parmesan for serving


  1. Cut beans in half or thirds depending on bean size. In a large pot of boiling salted water, cook orzo for 6 min. Add beans and edamame; continue to cook 2 to 3 min 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 min. Gradually whisk in milk. Bring to a boil, then reduce heat. Whisk for 3 to 5 min or until smooth and slightly thickened. Whisk in pesto. (3) Add sauce to orzo mixture along with greens and sun-dried tomatoes. Season with pepper. Stir 2 min over medium heat until greens are wilted and mixture is coated. Serve sprinkled with herbs and shaved Parmesan.
  2. Variation: Serve with grilled shrimp on skewers or add leftover chicken. Substitute peas for edamame.
  3. Tip of the month: Are your portions too large? A great trick for reducing portion size is to use smaller plates, bowls and cups.
  4. Cooking tip: Edamame (soybeans) are often served salted as a snack in Japanese restaurants. Look for them shelled in the freezer section of your supermarket.
    *Recipe courtesy of the 2016 Milk Calendar presented by Dairy Farmers of Canada. Each recipe features 100% Canadian Milk.
  • Prep Time: 15 mins
  • Cook Time: 15 mins