I’m not kidding, the longest part of this dish is getting the water to boil. Everything else is done while you are waiting for the water to boil. And by everything, I mean prepping. You could even make homemade pesto in the time it takes for water to boil, or you could use an easy shortcut and buy pesto. There are some really high quality pestos out there.
There are quite a few things I love about this.
- My family loves it
- It’s quick, so I’m not stressing over dinner
- It’s packed with nutrients. Antioxidants from the pesto, garlic, and sundried tomatoes, vitamin E and fiber from the almonds, monounsaturated fats from the olives and olive oil, fiber and protein from the beans.
This is also a great way to incorporate more beans into your diet. This seems to be a hard one for a lot of people. We eat them all the time, so I often forget that bean consumption for the majority of the population is low.
And I don’t add any extra salt to this, the pesto usually has salt and the olives are salty, but make it your call.
Here’s a handy dandy video to help you out:
This also makes a quick, light lunch. Quick meals don’t have to mean frozen pizza or drive thru. You can have this on the table quicker than you can say “double cheeseburger, fries and a diet coke. ”
- 1 cup dry orzo
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 – 15oz can white beans (navy, great northern, etc), drained and rinsed
- 1/2 cup pitted greek olives, chopped
- 1/3 cup sundried tomatoes in oil, chopped
- 1/2 cup basil pesto
- 1/4 cup parmesan cheese
- 1/2 cup sliced almonds
- Cook orzo according to package directions
- In a large skillet over medium heat, add olive oil
- Add garlic and saute for 1 minute
- Add beans, pesto, olives, sundried tomatoes
- When orzo is cooked, add to the skillet and gently mix together
- Top with parmesan cheese and sliced almonds