**Orzo with Peas and Parsley Pesto: A Delightful Medley of Flavors**
Indulge in the vibrant and flavorful world of Orzo with Peas and Parsley Pesto, a delectable dish that combines the goodness of orzo pasta, tender peas, and a vibrant parsley pesto. This culinary creation offers a symphony of textures and flavors, making it a perfect meal for any occasion. Embark on a journey of taste as you explore the intricacies of this delightful recipe, which promises to tantalize your taste buds and leave you craving for more. Discover the secrets behind the perfect al dente orzo, the vibrant green pesto bursting with the freshness of parsley, and the harmonious blend of peas and vegetables that add a touch of sweetness and crunch. Get ready to elevate your culinary skills and impress your loved ones with this flavorful and visually stunning dish.
ORZO WITH FRESH PEAS AND MINT PESTO
Steps:
- Combine first 6 ingredients in a food processor and pulse until almost smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
- Place the orzo in a large bowl and combine with the pesto. Fold in the peas and season with salt and pepper to taste. Garnish with fresh parsley.
ORZOTTO WITH PEAS
"I find I have more luck getting my son to eat vegetables when I pair them with something he really likes, such as pasta," Kelsey says.
Provided by Kelsey Nixon
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
- Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
- Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan.
SIMPLE BASIL PESTO ORZO RECIPE
A creamy and delightful vegetable and pasta side dish recipe that only takes 15 minutes to prepare and 7 ingredients. Orzo cooks in vegetable broth with peas and spinach creating a creamy and delicious lightly sauced dish.
Provided by Lyn Croyle
Categories Side Dish
Time 15m
Number Of Ingredients 9
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
Nutrition Facts : Calories 220 kcal, Carbohydrate 33 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 500 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SHRIMP ORZO PESTO
This is one of my finest creations, made much easier by the frozen pre-cooked shrimp!
Provided by M. Kertello
Categories World Cuisine Recipes European Italian
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo.
- Heat remaining 1 tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining 1 teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes.
- Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.
Nutrition Facts : Calories 585.2 calories, Carbohydrate 58.9 g, Cholesterol 173.9 mg, Fat 24.4 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 4.9 g, Sodium 366 mg, Sugar 4.3 g
ORZOTTO WITH PANCETTA & PEAS
Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family
Provided by Dani Mosley
Categories Dinner, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
- Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
- After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.
Nutrition Facts : Calories 518 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2 milligram of sodium
PESTO ORZO WITH PEAS
Orzo, or Rosamarina, is a rice-shaped pasta that cooks quickly. Adding the peas and pesto gives it a nice flavor. It makes a nice side dish to grilled chicken, oven-baked pork chops or anything you can think of.
Provided by Pam-I-Am
Categories Vegetable
Time 22m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, cook orzo as directed on the package, adding the peas during the last 4 to 6 minutes of cooking time, cook until tender.
- Drain excess liquid. Add pesto and toss gently to coat. Sprinkle with salt and pepper. Serve.
- Makes 5 (3/4 cup) servings.
Nutrition Facts : Calories 157.9, Fat 0.7, SaturatedFat 0.1, Sodium 204.9, Carbohydrate 31, Fiber 2.9, Sugar 2.9, Protein 6.6
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your orzo dish. Look for good-quality orzo pasta, frozen or fresh peas, and fresh parsley.
- Cook the orzo al dente: Orzo should be cooked until it is tender but still has a slight bite to it. Overcooked orzo will be mushy and unpleasant.
- Make sure the pesto is flavorful: The pesto is what really brings this dish together, so make sure it is flavorful and well-balanced. Use a good quality olive oil, fresh herbs, and nuts.
- Don't be afraid to experiment: This recipe is a great starting point, but feel free to experiment with different ingredients and flavors. You could add other vegetables, such as chopped zucchini or red bell pepper, or you could use a different type of pesto, such as basil or arugula pesto.
Conclusion:
This orzo with peas and parsley pesto is a delicious and easy-to-make side dish that is perfect for any occasion. It is light and refreshing, yet still hearty and satisfying. The combination of orzo, peas, and parsley pesto is simply irresistible. So next time you are looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!
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