# What You'll Need:
→ Pasta
01 - 1 1/2 cups orzo pasta
→ Spinach Pesto
02 - 3 cups fresh baby spinach leaves, packed
03 - 1/2 cup fresh basil leaves, packed
04 - 1/3 cup grated Parmesan cheese
05 - 1/4 cup toasted pine nuts or walnuts
06 - 2 cloves garlic
07 - 1/2 cup extra-virgin olive oil
08 - 1 tablespoon lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ To Finish
11 - 1/4 cup grated Parmesan cheese, for serving
12 - Freshly ground black pepper, to taste
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain pasta and set aside, reserving 1/4 cup of the cooking water.
02 - In a food processor, combine spinach, basil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in olive oil until a smooth, cohesive paste forms, scraping down sides as necessary.
03 - Transfer warm orzo to a large mixing bowl. Add spinach pesto and gently toss to combine, incorporating reserved pasta water as needed to achieve a creamy consistency.
04 - Taste and adjust seasoning with additional salt and black pepper if desired.
05 - Distribute orzo onto plates. Garnish generously with grated Parmesan and freshly ground black pepper. Serve immediately.
