Orzo with Cilantro-Lime Pesto

We've been trying to cut back a bit on dairy and have been 'forced' to get creative in what we eat. Seriously, 90% of our meals have some form of cheese in them. Turns out people who don't eat dairy still eat great food. Here's one that we loved.

1/4 c. (2 ounces) uncooked whole-grain orzo (rice-shaped pasta)

1 c. fresh cilantro
1 lime, juiced
1 tsp. olive oil
1 TBSP. pine nuts
1 clove garlic, minced
1/2 c. canned black beans, rinsed, drained (or 2-oz. cooked salmon or tuna)
1/4 c. chopped roasted red peppers (in a jar packed with water)
1/4 c. corn kernels (I had frozen and just thawed them with no heat)

Cook orzo according to package directions. In a food processor, puree cilantro, lime juice, oil, pine nuts and garlic to make pesto. Toss cooked orzo with pesto and remaining ingredients and serve.

I first ate this warm and loved it, but it was yummy the next day as a cold lunch salad.