Orzo with Artichoke Pesto
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!
Servings: 6 servings
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.
Notes
Original recipe from Giada DeLaurentiis' book, "Giada's Feel Good Food: My Healthy Recipes and Secrets"