Shrimp and Bean Pasta

Serves 4

1 C orzo
1/3 C minced green onion
1/2 C crumbled feta
1/4 C chopped fresh dill
1 C cooked cocktail shrimp
1-19 oz can cannellini beans, drained and rinsed
3 Tbs lemon juice
zest of one lemon
2 Tbs extra virgin olive oil
1 clove of crushed garlic
salt and pepper

Cook orzo according to the package directions and drain well. In a large bowl, add green onion, crumbled feta, fresh dill, cocktail shrimp (quartered if large), and the can of cannellini beans to the orzo. In a small jar, combine lemon juice, lemon zest, extra virgin olive oil, and crushed garlic. Shake well to combine the dressing. Dress the orzo salad, finishing with salt and pepper.

Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.