Orzo With Lemon Zest Pesto Recipes

LEMON ORZO

Steps:

• Using a vegetable peeler, peel off two large strips of lemon zest.
• Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender.
• Remove from heat and stir in butter. Rest 5 minutes.
• Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.

SIMPLE BASIL PESTO ORZO RECIPE

Steps:

• Heat olive oil in a large pot over medium high heat. When oil is hot, add the orzo. Stir to coat the orzo with the oil. Continue cooking for about four minutes to toast the orzo. Stir frequently.
• Add peas, spinach and vegetable stock or water to the pan. Bring to a boil, cover with lid and reduce heat to simmer for 8-10 minutes or until the orzo is tender and water is absorbed. Add more water if necessary to cook the orzo.
• Stir in the pesto sauce and mix well. Taste and add salt and pepper as desired.
• Serve up topped with diced tomatoes and basil leaves

LEMON ORZO

Steps:

• Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

LEMON PARMESAN ORZO

Steps:

• Cook orzo according to package directions; drain. Transfer to a small bowl; drizzle with oil. Stir in remaining ingredients.

LEMON ORZO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

ORZO WITH PARSLEY AND LEMON ZEST

Steps:

• Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

ORZO WITH LEMON-ZEST PESTO

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.

LEMON-HERB ORZO

Steps:

• Cook 1 1/2 cups orzo in boiling salted water until al dente; reserve 1/4 cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.

ORZO WITH THYME AND LEMON ZEST

Steps:

• In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves. Season with salt, to taste, and transfer to a serving bowl.