Beans & Greens Orzo

Orzo is definitely the best pasta shape.

Ingredients:

For the Green Sauce:
5 ounces baby spinach
1 cup basil leaves
1/4 cup water
3 tablespoons lemon juice

For the Pasta:
2 tablespoons olive oil
1 medium yellow onion, finely chopped
6 garlic cloves, minced
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
1 pound ground chicken
1 pound dried orzo
1 (15-ounce) can cannellini beans, drained
4 cups chicken stock
1 1/2 cups water

Directions:

1. Make the green sauce: In a blender, combine the spinach, basil, water, and lemon juice. Purée until mainly smooth, then set aside.

2. Make the pasta: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, garlic, crushed red pepper, and 2 heavy pinches each of salt and pepper. Cook, stirring occasionally, until softened and beginning to caramelize, about 5 minutes. Add in the chicken with another pinch of salt and pepper and cook, using a wooden spoon to break into crumbles, until no longer pink, 3 to 4 minutes. Stir in the orzo, beans, stock, and water with 2 pinches each of salt and pepper. Cook, stirring constantly, until thickened and al dente, about 15 minutes. Stir in the green sauce, then remove from the heat and let sit for 2 minutes to let the pasta soak up any remaining liquid. Taste and adjust seasoning with salt and pepper, then serve.