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Pesto Orzo

Recipes »  Main Dish  »  Pesto

Try this Pesto Orzo recipe, or contribute your own. "Cheese" and "Starter" are two of the tags cooks chose for Pesto Orzo.

Cuisine: AmericanMain Ingredient: Herbs

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Ingredients

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Servings          
Original recipe makes 4
1 SprigFresh Basil
2 tbPecorino Cheese; (grated)
6 Tomatoes; (ripe - diced)
1 CloveGarlic; (sliced)
few dropsBalsamic
Salt to taste
30 gPine Nuts; (lightly toasted in un-greased pan)
6 tbolive oil
250 gMixed Salad Leaves
PESTO
3 heaped tbPesto; (3 to 4)
3 tbWalnuts; (chopped)
110 gFeta Cheese; (diced)
70 gBasil Leaves; (chopped)
Salt to taste
225 gOrzo; (tiny rice shaped pasta)

Pesto Orzo Preparation

1. Cook the orzo in boiling, salted water until it is al dente, then drain and leave to cool slightly. 2. Toss with the pesto and set to one side. 3. Toss the tomatoes with the balsamic vinegar and salt. 4. Arrange the pasta on four serving plates next to a portion of tomatoes. 5. Sprinkle the pine nuts over the pasta, and then sprinkle the whole dish with the feta cheese. 6. Serve garnished with the basil sprigs on a bed of mixed Italian Salad. Pesto 7. Put the basil in a blender with the olive oil, cheese, walnuts and garlic. 8. Blend until smooth, then season with salt. 9. This pesto can be used to garnish pizzas, soups and vegetable dishes. If it is too thick it can be thinned with additional olive oil. NOTES : Chef:Jean Davies

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Calories Per Serving: 415
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Tags

  1. Starter
  2. Cheese
  3. Basil
  4. Olive oil
  5. Pine Nuts
  6. Garlic
  7. Rice
  8. Tomato
  9. Herbs
  10. Breakfast
  11. Winter

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