Orzo with Sundried Tomato Pesto
with roasted parmesan broccoli

Name: Orzo with Sundried Tomato Pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 sprigs Parsley, chopped; 8 Sundried tomatoes, packed in oil; 2 Tbsp Red wine vinegar; 1 clove Garlic, peeled; 1 Tbsp Capers; 6 Tbsp Olive oil; 1/2 lb Orzo; 1/4 cup Parmesan, grated; 1 Lemon, juice of; 1/4 cup Walnuts, crushed; 1 lb Broccoli ((~1 head)); 1 Tbsp Cooking oil; a sprinkle Salt and pepper; 3 Tbsp Parmesan, grated

Active: 30 min Total: 35 min

Original GF Paleo Vegetarian

Sundried tomatoes and parmesan lend the perfect savory depth to tonight's orzo dish. Enjoy with a side of parmesan broccoli for an easy, tasty dinner.
Smarts: The answer is yes, you can freeze this pesto, and yes, you will want to make more for freezing.

Cuisines

American

Ingredients

Metric

Servings:

Orzo with Sundried Tomato Pesto:

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

Roasted Parmesan Broccoli:

Broccoli - 1 lb ((~1 head))
Cooking oil - 1 Tbsp
Salt and pepper - a sprinkle
Parmesan - 3 Tbsp , grated

Prep

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)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

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.

Reviews

Ratings

0 reviews