Genoa Orzo With Pesto

1. Bring 2-1/2 quarts water to a boil. Add orzo and cook until just tender, 7-8 minutes.

2. Drain in colander and rinse with cold water until cool.

3. Transfer orzo to large serving bowl. Add olives and pesto. Mix well. Add parmesan and season to taste with salt and pepper.

4. Serve at once, or refrigerate to meld flavors.

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Nutrient	Quantity
Total fats	32.9173 g
Protein	18.9239 g
Carbohydrates	19.1423 g
Energy	449.7867 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3081 g
Water	35.0365 g
Calcium, Ca	470.3733 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0176 g
Lutein + zeaxanthin	1043.28 g
Fiber, total dietary	1.512 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0059 g
Fatty acids, total saturated 22:0	0.0554 g
Carotene, beta	775.4267 g
Niacin	0.4926 mg
Vitamin A, RAE	75.3467 g
Fatty acids, total trans-polyenoic	0.2209 g
Riboflavin	0.6156 mg
Fatty acids, total polyunsaturated 15:0	0.0546 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.0651 g
Fatty acids, total saturated 20:1	0.2622 g
Sodium, Na	813.1867 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2903 g
Total lipid (fat)	32.9173 g
Manganese, Mn	0.4922 mg
Fatty acids, total saturated 16:0	3.8486 g
Fatty acids, total polyunsaturated 16:1 t	0.0151 g
Fatty acids, total saturated 8:0	0.0653 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	4.0177 g
Choline, total	4.1067 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0344 g
Fatty acids, total polyunsaturated 18:1 t	0.0974 g
Sugars, total	5.7172 g
Fatty acids, total saturated 10:0	0.1621 g
Fatty acids, total saturated 18:0	1.2754 g
Fatty acids, total saturated 20:4 undifferentiated	0.0798 g
Vitamin B-6	0.1384 mg
Selenium, Se	11.5467 g
Ash	4.6467 g
Fatty acids, total saturated 18:1 undifferentiated	18.342 g
Pantothenic acid	1.428 mg
Fatty acids, total polyunsaturated 22:1 c	0.0034 g
Copper, Cu	0.0725 mg
Thiamin	0.1561 mg
Retinol	10.4 g
Iron, Fe	1.8121 mg
Carbohydrate, by difference	19.1423 g
Phosphorus, P	415.9867 mg
Folate, total	20.1067 g
Tocopherol, gamma	5.8716 mg
Fatty acids, total saturated 4:0	0.1465 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0017 g
Fatty acids, total saturated 22:1 undifferentiated	0.0034 g
Cholesterol	5.3333 mg
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0076 g
Fatty acids, total saturated 18:2 undifferentiated	4.1293 g
Glucose (dextrose)	0.1932 g
Fatty acids, total saturated 14:0	0.6203 g
Zinc, Zn	1.9172 mg
Tocopherol, delta	0.1596 mg
Fatty acids, total saturated 12:0	0.1868 g
Fatty acids, total polyunsaturated	5.5482 g
Fatty acids, total saturated 14:1	0.0487 g
Fatty acids, total polyunsaturated 17:1	0.0302 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.047 g
Fatty acids, total trans-polyenoic 18:3i	0.1747 g
Vitamin A, IU	1337.2267 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	6.6667 g
Fatty acids, total polyunsaturated 16:1 c	0.2444 g
Galactose	0.126 g
Fatty acids, total polyunsaturated 18:1 c	17.9088 g
Fatty acids, total saturated 20:0	0.1394 g
Fatty acids, total saturated 6:0	0.1088 g
Starch	1.848 g
Lactose	4.9896 g
Vitamin B-12	0.2933 g
Vitamin K (phylloquinone)	127.0307 g
Fatty acids, total saturated	6.7681 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0487 g
Fatty acids, total monounsaturated	18.9958 g
Folate, food	20.1067 g
Fatty acids, total polyunsaturated 17:0	0.0437 g
Fatty acids, total polyunsaturated 24:0	0.0294 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0017 g
Cryptoxanthin, beta	13.44 g
Vitamin E (alpha-tocopherol)	6.1175 mg
Fatty acids, total trans	0.3343 g
Fatty acids, total trans-monoenoic	0.1134 g
Magnesium, Mg	50.1467 mg
Potassium, K	630.4 mg
Fatty acids, total polyunsaturated 24:1 c	0.0176 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Pesto sauce	0.33 cup	351.12	8.4756	31.584
Parmesan cheese	0.33 cup	98.6667	10.6667	1.3333
salt pepper	0	0	0	0
black olive	3 7/8	0	0	0
orzo pasta	1.5 1/2	0	0	0