Heat olive oil in a large pot over medium high heat. When oil is hot, add the orzo. Stir to coat the orzo with the oil. Continue cooking for about four minutes to toast the orzo. Stir frequently.
Add peas, spinach and vegetable stock or water to the pan. Bring to a boil, cover with lid and reduce heat to simmer for 8-10 minutes or until the orzo is tender and water is absorbed. Add more water if necessary to cook the orzo.
Stir in the pesto sauce and mix well. Taste and add salt and pepper as desired.
Serve up topped with diced tomatoes and basil leaves
Notes
Don’t skip the step of toasting the orzo. Toasting the orzo adds more flavor along with a little color to the pasta.Don’t overcook the orzo. When overcooked, orzo, like other kinds of pasta will turn to mush.Don't worry if all the liquid doesn't absorb while cooking. The orzo will continue soaking up liquids even after cooking which gives pesto orzo a creamy texture.If you substitute frozen spinach when making pesto orzo, thaw the spinach first and squeeze well before adding it to the skillet.