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Orzo with Sundried Tomato Pesto
with roasted parmesan broccoli

Active: 30 min Total: 35 min
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.


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


  1. Parsley - Prep as directed. (Can be done up to 3 days ahead)
  2. 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)
  3. Broccoli - Prep as directed. (Can be done up to 3 days ahead)

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  1. Heat oven to 425F (218C) degrees.
  2. Start boiling a saucepan of water for orzo.
  3. 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.
  4. 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).
  5. 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.



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