Ingredients
12ozbroccolini,cut into 1-inch pieces
12ozyellow squash
12ozred onion,
½cupextra virgin olive oil,plus 2 tbsp extra-virgin olive oil, divided
kosher salt,to taste
freshly ground black pepper,to taste
6ozbaby spinach
¼cupraw walnut
1tbsplemon zest
3clovesgarlic
1tbspfresh lemon juice
½tbspred pepper flakes
1½cupsuncooked orzo pasta
Preparation
Preheat the oven to 400 degrees F.
Spread the broccolini, squash, and red onion on a baking sheet.
Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes.
With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
Cook the orzo according to package instructions.
Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
Serve warm or chilled.
Enjoy!
