Green Goddess Orzo Pasta

Servings: 6-8

Directions

To make sauce:

Place all ingredients for sauce into bowl of food processor except the olive oil. Turn on machine and slowly stream in olive oil until ingredients are well incorporated and broken down.

For Pasta:

Bring large pot of salted water to a boil for orzo. Meanwhile, heat olive oil in skillet over medium heat and add shallots. Cook for about 10 minutes until golden and caramelized, but not blackened, stirring occasionally. At this point add your asparagus pieces and cook an additional 5-6 minutes until tender but still slightly crisp. Set aside to cool while you cook your pasta according to the package directions. Drain pasta, transfer to large mixing bowl. Add sauce ingredients to orzo, along with shallots and asparagus, fresh shredded spinach and pine nuts. Toss to combine and enjoy! Top with some Avocado for an optional creamy texture and additional heart healthy fats or serve alongside your favorite animal protein.

Ingredients

Green Goddess Sauce

• 1 cup cilantro

• 1 cup Italian parsley

• 2 cups fresh spinach

• 1 Tbsp. Champagne Vinegar

• ½ Tsp Red Pepper Flakes

• 4 large cloves garlic

• 1 lemon, zested and juiced

• 1/3 cup extra virgin olive oil

Pasta

• 1 lb. whole wheat orzo (or sub gluten free pasta)

• 2 cups fresh spinach, shredded

• ½ Bunch Asparagus, cut into ½” pieces

• 1 Tbsp. Olive Oil

• 2 large shallots, sliced

• ¼ cup pine nuts

• Salt to taste (about ¾ tsp)

• Optional: Diced Avocado