This Orzo with Artichoke Pesto is downright cravable. The ingredients offer a perfect balance of savory, salty, and lightly sweet. Fresh corn, sweet cherry tomatoes, and a briny artichoke pesto. Seconds (and thirds!) will be inevitable!
Orzo.
Artichokes.
Oregano.
Sweet cherry tomatoes.
Pesto.
All ingredients that you would likely associated with some complex Italian pasta dish. Right?
Oh so wrong.
This Orzo with Artichoke Pesto is a recipe that I make time and time again, and for a few reasons:
- Orzo: it’s like “rice pasta”! Bite sized, perfect for salads.
- Cherry tomatoes+corn: sun ripened produce-what’s better?
- Lastly, two words: ARTICHOKE PESTO.
This pesto is GOALS. It’s not your standard basil and pine nut vairety. It’s rich, it’s nutty, it’s briny.
And OH MY GOSH is it good.
This recipe comes from one of my favorite celeb chefs: Giada! You know her. Of course you do. She’s been only the most gorgeous Italian chef whose pronunciation of “parmigiano” is enough to make anyone swoon.
Her book, “Real Good Food” had just been released as I started registering for my wedding. It was also a gift that was on the top of my list of most wanted.
Every recipe in this book is gorgeous. Both in how they look, and how they make you feel! The title of the book truly is an exact description of the beautiful recipes she shares.
This one is a perfect example.
It’s flavorful, nutritious, and oh-so-stunning:
Make this one for a picnic, for a weekday lunch, or for bridal shower you’re hosting. One thing’s for sure: it will be a hit!
Orzo with Artichoke Pesto
Ingredients
- 1 lb Orzo pasta
- 2 ears corn, shucked and silks removed
- 1 Tbsp extra-virgin olive oil
For the artichoke pesto:
- 12 oz artichoke hearts thawed (about 3 cups)
- 3/4 cup extra-virgin olive oil
- 1/2 cup walnut halves
- 1/2 cup fresh oregano leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh lemon juice
- 1 clove garlic
- 1 large lemon tested
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups cherry tomatoes halved
- Fresh parmesan & pepper, to serve
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Brush the corn with the oil, using a pastry brush. Grill, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Remove the kernels with a large knife and add to the serving bowl.
For the artichoke pesto:
- In a food processor, combine 2 cups artichokes, oil, walnuts, oregano, parsley, lemon juice, garlic, lemon zest, salt and pepper. Blend, scraping down the sides of the bowl, as needed, until the mixture is thick and smooth.
- Chop the remaining 1 cup artichoke hearts into 3/4-inch pieces and add to the serving bowl. Add the pesto, tomatoes and Parmesan. Toss until all the ingredients are coated. Add salt and pepper to taste and serve.