Spinach Orzo

• 1 (16 oz) box orzo pasta
  
• 2 cups fresh sliced mushrooms
• 1 bag fresh baby leaf spinach
• 2 tbsp. pesto
• juice of 1/2 a lemon
• 1/2 cup pine nuts (or more -- you really can't overuse pine nuts ;) )
• a little olive oil
• salt and pepper
• parmesan cheese

Cook and drain orzo according to directions.

Heat about 1 tbsp. olive oil in a pan, then add mushrooms, spinach and 1/3 of the lemon juice.  Saute until tender, salt and pepper to taste, then drain.

Coat the orzo with a little olive oil, the rest of the lemon juice and the pesto.  Add spinach and mushrooms, pinenuts, and a little salt and pepper.  Top with parmesan cheese.

Makes 4 large servings.

Can be served hot, or chilled as a salad.