POSTED May 2, 2019

Pesto Orzo Pasta Bowl with Calamata Olives and Green Beans

Fresh summer produce steals the show in this simple-but-delicious orzo dish. Top orzo with fresh cherry tomatoes and blanched green beans and then toss the whole thing in our Squeeze Pesto Topping for a pasta bowl that’s ready in minutes.

SERVES: 4-6
LEVEL: Super Simple

INGREDIENTS

1 (1-pound) package DeLallo Orzo Pasta
1 pound green beans
1 pint cherry tomatoes, halved
2 cups DeLallo Pitted Calamata Olives
1(6.07-ounce) bottle DeLallo Squeeze Pesto Topping
Juice of 1 lemon
½ cup roasted sliced almonds
Salt and freshly ground pepper

DIRECTIONS

Bring a large pot of salted water to a boil. Cook orzo according to package instructions. Drain, transfer to a large bowl and set aside to cool.
Meanwhile, bring a large pot of salted water to boil. Add the green beans and boil over high heat until just tender, about 4 minutes. Transfer beans to a bowl of ice water to stop the cooking. Drain, then pat dry and cut the beans crosswise.
In a small bowl, combine the pesto, lemon juice and salt and pepper to taste.
Add green beans, tomatoes and olives to the orzo. Top with the pesto mixture and toss to combine.
Divide into bowls, sprinkle almonds on top, and serve.

Pesto Orzo Pasta Bowl with Calamata Olives and Green Beans

Related Recipes

DeLallo Orzo Pasta 1 lb.

DeLallo Squeeze Basil Pesto Topping 6.7 oz

DeLallo Jumbo Pitted Calamata Olives Seasoned