with DelMonte

  • Recipes
Creamy Orzotto with 6 legumes, Pesto Rosso and Kale

Creamy Orzotto with 6 legumes, Pesto Rosso and Kale

5 min
20 min
Prepared with:
Mixed Beans No Salt Added


1 shallot, finely chopped
4-6 cloves garlic, finely chopped
1/4 tsp (1.25 ml) cayenne powder
2 tbsp (30 ml) salted butter
2 cups (500 ml) dry orzo pasta
6 cups (1.5 L) low sodium chicken or vegetable broth
1 can (19 oz) Del Monte 6 beans blend , rinsed and drained
1/2 cup (125 ml) 15% cooking cream
1/2 bunch (2-3 leaves) kale, finely shredded
1/2 cup (125 ml) pesto rosso or basil pesto
1 cup (250 ml) grated parmesan cheese
Salt & pepper to taste
1/4 cup (60 ml) parmesan shavings
1/4 cup (60 ml) basil leaves


  1. In a large pot, heat olive oil over medium-high heat and sauté the shallot, garlic and cayenne powder for 1 minute.
  2. Add the butter and then the orzo, stirring to brown for 2-3 minutes. 
  3. Pour in the broth and cream and bring to a boil. Return to medium heat and cook for 5 minutes, stirring regularly to prevent the orzo from sticking to the bottom of the pot. 
  4. Add the kale, Del Monte 6-bean blend , pesto and Parmesan cheese. Add salt and pepper to taste. Cook until the orzo is al dente, stirring regularly. 
  5. Serve in bowls and garnish with Parmesan shavings and basil leaves.