Summer Harvest Pesto Orzo

PESTO 

4 cups packed soft herbs and vegetable tops, such as spinach stems, zucchini ends, carrot and radish tops, and herbs 

2 Tbsp. shredded Parmesan cheese 

1 lemon, zested and juiced 

2 small cloves garlic, grated 

½ tsp. Fresh Thyme fine sea salt 

½ cup Fresh Thyme extra virgin olive oil 

ORZO AND VEGETABLES 

1 small zucchini, halved and cut into ¼-inch half-moon pieces 

½ lb. fresh asparagus, trimmed, bias-cut into 1-inch pieces 

1 cup sugar snap peas, bias-cut into thirds 

1 cup organic whole wheat orzo 

4 cups baby spinach 

3 red radishes, thinly sliced 

Lemon wedges, for garnish 

1. For pesto, in a large food processor or blender, add washed herbs, stems, and vegetable tops; Parmesan; 2 Tbsp. lemon juice; garlic; and salt. Cover and pulse until coarsely chopped. Add oil and process until combined, scraping the sides as needed. Cover and refrigerate.
2. For orzo and vegetables, in a large pot of lightly salted boiling water, add zucchini, asparagus, and snap peas. Cook 1 to 2 minutes or until vegetables are bright green and crisp-tender. Reserving water in the pot, transfer vegetables with a mesh strainer to a bowl of ice water. Drain vegetables.
3. Return water in pot to a boil; add orzo and cook 12 minutes, stirring occasionally. Drain; cool slightly.
4. In a large bowl, add orzo, lemon zest, spinach, and ½ cup pesto; toss to coat. Stir in zucchini, asparagus, snap peas, radish, and remaining pesto; gently stir to combine. Garnish with lemon wedges, if desired.

Each serving contains: 250 calories, 15 g fat, 2.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 200 mg sodium, 24 g carbohydrates, 4 g fiber, 3 g sugar, 6 g protein. Daily values: 0% vitamin D, 6% calcium, 15% iron, 10% potassium.