from Complete Vegetarian Kitchen by Lorna Sass. This was adapted to add in the orzo, because a whole plate full of beans did not excite me!
Orzo and White Beans with Parsley Pesto
1 cup orzo, uncooked
1 can white beans
4 cupsloosely packed parsley, leaves only
¼ cup olive oil
1-2 small garlic cloves
¼ cup coarsely chopped walnuts
1-3 Tbs freshly squeezed lemon juice
2-3 tsp minced lemon peel
1-2 tsp balsamic vinegar
¼ tsp salt
Drain and rinse beans; leave in strainer. Cook orzo according to package instructions.
Meanwhile, place parsley leaves, olive oil, garlic, walnuts, 1 Tbs lemon juice, 2 tsp lemon peel, 1 tsp balsamic vinegar, and salt in the bowl of a food processor.
Process until smooth, scraping down sides of the bowl once or twice. The volume will reduce drastically, to about ½ cup.
Taste and add more lemon juice, lemon peel, and vinegar as desired. The predominant taste of the pesto should be parsley and lemon.
When orzo is done, drain over the beans. Transfer bean mixture to pot and add half of the pesto mixture. A few minutes later, or right before serving, toss in the remaining pesto. If the flavor is not distinctly lemony, add more lemon juice and toss again.