1. Heat oil in a large saucepan over medium-high until shimmering. Add sausage and cook, stirring and breaking into bite-size pieces, until browned, about 5 minutes. Use a slotted spoon to transfer sausage to a bowl and set aside.

2. Reduce heat to medium. Add onion to now-empty pot and cook, stirring occasionally, until softened, about 5 minutes. Stir in orzo and pesto and continue to cook, stirring frequently, until orzo smells toasted, about 2 minutes.

3. Stir in broth, water, and white beans and bring to a simmer. Cook, stirring occasionally, until orzo is tender, 10 to 12 minutes. Stir in asparagus, spinach, and cooked sausage and cook 5 more minutes.

4. Remove from heat and stir in lemon zest and juice, then season with salt and pepper to taste. Divide among bowls, sprinkle with cheese, and serve.

Source: Hannaford fresh Magazine, March-April 2023