Best 4 Orzo With Artichoke Pesto And Grilled Corn Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Feast your eyes on a delightful culinary creation that dances on your palate – Grilled Corn and Artichoke Pesto Orzo. This vibrant dish is a symphony of flavors and textures, featuring succulent grilled corn kernels, savory artichoke pesto, and toothsome orzo pasta. But that's not all; the recipe also includes a refreshing arugula salad with a tangy lemon vinaigrette, grilled halloumi cheese with a smoky, salty charm, and a delectable dessert of grilled peaches with a sweet and smoky glaze. Each recipe is a masterpiece in its own right, and together they form a harmonious meal that will leave you craving more.

Here are our top 4 tried and tested recipes!

ORZO WITH ARTICHOKE PESTO AND GRILLED CORN RECIPE - (4.8/5)



Orzo with artichoke pesto and grilled corn Recipe - (4.8/5) image

Provided by GuidingVegan

Number Of Ingredients 18

1 pound orzo pasta
1 tablespoon extra-virgin olive oil
2 ears corn, shucked and silks removed
Kosher salt
Pesto
12 ounces (about 3 cups) frozen artichoke hearts, thawed, 1 cup reserved
1/2 cup walnut halves, toasted* see Cook's Note
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh oregano leaves
Zest of 1 large lemon
1/4 cup fresh lemon juice, from 1 large lemon
1 clove garlic, smashed
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
2 cups (about 28) cherry tomatoes, halved
1 1/2 cups vegan parm
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Using a pastry brush, brush the corn with oil. Grill, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Using a large knife, remove the kernels and add to the serving bowl. Pesto In a food processor, combine the artichokes, walnuts, parsley, oregano, lemon zest, lemon juice, garlic, salt, pepper, and oil. Blend, scraping down the sides of the bowl, as needed, until the mixture is thick and smooth. Chop the remaining artichoke hearts into 3/4-inch pieces and add to the serving. Add the pesto, tomatoes and parm. Toss until all the ingredients are coated. Season with salt and pepper, to taste, and serve. cook's notes To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.

ORZO WITH ARTICHOKES AND PINE NUTS



Orzo with Artichokes and Pine Nuts image

Categories     Pasta     Side     Vegetarian     Quick & Easy     Pine Nut     Artichoke     Parsley     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 9

1 1/2 cups orzo (10 oz)
3 tablespoons pine nuts
1 (14-oz) can whole artichoke hearts (not marinated)
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely grated fresh lemon zest

Steps:

  • Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
  • While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
  • Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
  • Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.

ARTICHOKE ORZO PILAF



Artichoke Orzo Pilaf image

Canned artichoke hearts bring a tangy taste to tangy orzo pasta in this side dish. "This saute is quick and easy...and tasty, too," writes Stacy Crochet of Watertown, Connecticut.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 medium leek (white portion only), chopped
1 cup uncooked orzo pasta
2 tablespoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 cup water
2 teaspoons Italian seasoning
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons grated Parmesan cheese

Steps:

  • In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 181 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

BAKED ORZO WITH ARTICHOKES AND PEAS



Baked Orzo With Artichokes and Peas image

This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas. Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 recipe olive oil béchamel
Juice of 1 lemon
4 small globe artichokes or 2 large globe artichokes
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced, or 1 small bulb of green garlic, minced
3/4 pound orzo (about 1 2/3 cups)
3/4 cup shelled fresh peas (about 1 pound in the shells)
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
2 ounces Parmesan, grated (1/2 cup)

Steps:

  • Make the béchamel and set aside.
  • Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
  • Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
  • Place in the oven and bake 30 minutes, until lightly colored on top.

Nutrition Facts : @context http, Calories 1139, UnsaturatedFat 25 grams, Carbohydrate 82 grams, Fat 75 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 44 grams, Sodium 3989 milligrams, Sugar 40 grams, TransFat 2 grams

Tips:

  • Use high-quality ingredients: Fresh vegetables, flavorful pesto, and perfectly cooked orzo will make all the difference in this dish.
  • Don't overcook the orzo: It should be al dente, with a slight bite to it.
  • Roast the artichokes ahead of time: This will save you time when assembling the dish.
  • Make sure the corn is grilled until slightly charred: This will give it a smoky flavor that complements the other ingredients.
  • Don't be afraid to experiment with different types of pesto: There are many delicious varieties available, so find one that you enjoy.

Conclusion:

This orzo with artichoke pesto and grilled corn is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!

Related Topics