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Orzo, Green Bean, and Fennel Salad with Dill Pesto

Name: Orzo, Green Bean, and Fennel Salad with Dill Pesto
Cuisine: mediterranean
Ingredients: 8 ounces green beans, trimmed; 8 ounces orzo (1 1/4 cups); 2/3 cup (packed) chopped fresh dill; 1/4 cup olive oil; 2 tablespoons white balsamic vinegar; 1 tablespoon fresh lemon juice; 2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces); 3/4 cup diced fresh fennel bulb

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
2.
Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
3.
Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.

Recipes sourced from Epicurious.com.

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