Orzo With Lemon Zest Pesto Recipes

ORZO WITH PEAS AND PARSLEY PESTO

Orzo With Peas and Parsley Pesto image

This is like a pasta version of the classic rice and peas risotto, risi e bisi. It's a beautiful springtime dish. You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches), but for this dish you'll need only a half batch.

Provided by Martha Rose Shulman

Categories dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 garlic cloves, halved, green shoots removed
2 cups tightly packed flat-leaf parsley leaves
Salt to taste
1/3 cup extra virgin olive oil
6 tablespoons freshly grated Parmesan
Freshly ground pepper
10 ounces (1 1/3 cups) orzo
1 1/2 cups fresh peas (about 1 3/4 pound in the shell)
Additional grated Parmesan or Pecorino for serving (optional)

Steps:

Make the pesto. Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley to the food processor (or to the mortar and pestle) and process until finely chopped (or grind to a paste in the mortar and pestle). With the machine running, add the olive oil in a slow stream and process until the mixture is smooth (or slowly work into the mixture using the mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine. Measure out 1/3 cup and refrigerate the rest in a covered container.
Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes. Add the peas and continue to cook for another 4 minutes, until the orzo is cooked through but al dente. Add a ladleful of the cooking water to the pesto, then drain the orzo and peas and toss with the pesto. Serve, passing more Parmesan or Pecorino in a bowl.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 18 grams, Carbohydrate 64 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 457 milligrams, Sugar 5 grams

ORZO WITH LEMON-ZEST PESTO

Orzo With Lemon-Zest Pesto image

Provided by Molly O'Neill

Categories easy, quick, pastas, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 cups lightly packed basil leaves
3 tablespoons lemon zest
3 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound orzo or other small pasta
Freshly grated Parmesan cheese

Steps:

In the bowl of a food processor, combine the basil, lemon zest, olive oil, pine nuts, garlic, salt and pepper. Process until the mixture forms a fairly smooth paste. Cover and refrigerate.
Bring a large pot two-thirds full of salted water to a boil and add the orzo. Cook according to package directions. Drain the orzo and place it in a large serving bowl. Immediately add the basil paste and toss until the noodles are well coated. Toss with Parmesan cheese to taste and serve immediately with more Parmesan on the side.

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