Orzo, Green Bean, And Fennel Salad With Dill Pesto

• 8 ounces green beans, trimmed
• 8 ounces orzo (1 1/4 cups)
• 2/3 cup (packed) chopped fresh dill
• 1/4 cup olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon fresh lemon juice
• 2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
• 3/4 cup diced fresh fennel bulb

1. Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
2. Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
3. Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.

green beans, orzo, dill, olive oil, white balsamic vinegar, lemon juice, hothouse cucumber, fresh fennel bulb

Taken from www.epicurious.com/recipes/food/views/orzo-green-bean-and-fennel-salad-with-dill-pesto-242693 (may not work)