Shanti Warrior Living Yoga

Vegan Cooking Classes
Vegan Meal Delivery

Pesto Orzo with White Beans and Roasted Veggies

2 ½ cups whole wheat orzo (or 116 oz.  box whole fusili) , cooked according to package directions

7-8 medium carrots, chopped into bite sized pieces

1 large head broccoli or zucchini (or both) chopped into small bite sized pieces

About 20 cherry tomatoes, quartered

½ cup dried white beans, soaked overnight, or 1 16 oz. can white beans (Look for Eden BPA free cans!)

For the pesto

1 lg bunch basil, washed

¼ cup pine nuts, gently toasted (sautée over medium high heat, no oil, shaking pan constantly so they don’t burn, which they do with a vengeance!)

1 tsp. coarse ground sea salt

½ cup olive oil

3 cloves garlic

Preheat oven to 375. Combine carrots and broccoli in roasting pan. Drizzle enough olive oil to cover. Toss and sprinkle generously with pepper and salt to taste. Roast for about 45 min. or until veggies just begin to brown, adding in tomatoes for the last 5 minutes of roasting time, and stirring at least once mid-way through to re-coat with oil so veggies don’t dry out. Meanwhile, to make pesto, place all ingredients in food processor and process until smooth. Toss cooked orzo with pesto and stir in roasted veggies with their oil.  Serve with a clear conscience and Love J