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.
Easy to make, rich and irresistibly delicious that comes together in less than 30 minutes. What's better than a festive pasta dish for the holidays!
You can never go wrong with some deliciously oven roasted potatoes. The zesty lemon and olive oil emulsion is the perfect dressing to drizzle on top.