Orzo with Sundried Tomato Pesto
with roasted parmesan broccoli
Smarts: The answer is yes, you can freeze this pesto, and yes, you will want to make more for freezing.
- Parsley - 4 sprigs, chopped
- Sundried tomatoes - 8, packed in oil
- Red wine vinegar - 2 Tbsp
- Garlic - 1 clove, peeled
- Capers - 1 Tbsp
- Olive oil - 6 Tbsp
- Orzo - 1/2 lb
- Parmesan - 1/4 cup, grated
- Lemon - 1, juice of
- Walnuts - 1/4 cup, crushed
- Broccoli - 1 lb ((~1 head))
- Cooking oil - 1 Tbsp
- Salt and pepper - a sprinkle
- Parmesan - 3 Tbsp, grated
- Parsley - Prep as directed. (Can be done up to 3 days ahead)
- Make pesto - Place the sundried tomatoes, red wine vinegar, garlic, capers, and olive oil in a food processor. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
- Broccoli - Prep as directed. (Can be done up to 3 days ahead)
- Heat oven to 425F (218C) degrees.
- Start boiling a saucepan of water for orzo.
- Toss broccoli with cooking oil and sprinkle with some salt and pepper on sheet pan. Roast in the oven for 15 minutes. Sprinkle with parmesan and some more black pepper. Roast for another 8 to 10 minutes, until parmesan is golden.
- While broccoli is roasting, cook orzo in salted boiling water until al dente, tender but not soggy. Reserve 1/2 to 1 cup (118 ml to 235 ml) of pasta water (for 4 servings).
- When broccoli and orzo are done, toss them together in a saute pan or large mixing bowl with pesto, parmesan, pasta water (start with less and add more to make a creamier sauce), lemon juice, and walnuts. Finish with parsley.
Easy and good. Made fish in the air fryer. Also made fries.0 Helpful
Used tilapia and edamame (without cheese). Added french fries. Fish was bland.0 Helpful
Easy and delish!0 Helpful
Not great, not bad.0 Helpful
add another veg or potatos on side to make it more filling0 Helpful
Really liked the crust and the cheesy broccoli. Easy to make.0 Helpful