Orzo with Grilled Swordfish and Kale Pesto

Name: Orzo with Grilled Swordfish and Kale Pesto
Ingredients: 12 ozs orzo; 14.5 oz can white beans, drained and rinsed; FOR THE KALE PESTO; 4 cups tightly packed kale leaves, stems removed; 3 garlic cloves; 2 tbsp pumpkin seeds, lightly toasted; generous pinch red pepper flakes; salt and pepper to taste; ½ cup grated parmesan cheese; ⅔ cup extra virgin olive oil; FOR THE MARINADE; ¼ cup extra virgin olive oil; 1 tsp balsamic vinegar; ½ tsp garlic powder; ½ tsp basil; salt and peper to taste; 1 lb swordfish steak, about 1 inch thick