A bright and fresh orzo recipe that will help you get your daily dose of veggies! Deliciously filling and perfect for summer events.
1. In a blender place the arugula, basil, olive oil, garlic, lemon and salt. Process until smooth and not stringy.
2. Next add in the parmesan and pecans. Pulse until you achieve the desired consistency. Don’t over-blend, causing the cheese to melt from the heat of the blades.
3. In a large pot, cook the orzo pasta until al dente. Strain off the water and toss with 1 cup of the pesto while still warm.
4. Cut the Onions into rings and zucchini into spears. Place on a grill to cook. Flip halfway through cooking.
5. Serve the orzo tossed in the pesto, and topped with the grilled zucchini and onions.
A traditional Christmas Eve preparation to honor the Feast of the Seven Fishes. Serve over DaVinci Pasta's Penne Rigate and enjoy the delicious pasta in all its glory!
Ring in the new school year with this delicious, kid-friendly Back to School Pasta Skillet made with 100% durum wheat semolina DaVinci Penne!