This One-Pan Pesto Orzo is packed with zucchini, sweet peas, corn, juicy cherry tomatoes and gooey mozzarella. Packed with Italian flavors and ready in under 30 minutes – the comfort food you will crave all summer long.
Find the detailed recipe on Supergolden Bakes: https://www.supergoldenbakes.com/one-pan-pesto-orzo/
INGREDIENTS
2 tbsp olive oil, or as needed
1 yellow onion, finely diced
1 tsp salt
½ tsp black pepper
¼ tsp red-pepper flakes, or to taste
2 zucchini (courgettes), diced
4 heaping tbsp green pesto, add more if you like
3 ½ cups (830ml) vegetable stock, or more as needed
1 tbsp lemon juice, or to taste
1 ½ cups (300g) orzo
½ cup (90g) fresh corn
½ cup (75g) frozen peas
1 cup (150g) cherry tomatoes, halved
½ cup (120g) fresh mozzarella, cubed
3 tbsp grated Parmesan, plus more to serve
Handful fresh basil and mint leaves, chopped
Zest of 1 lemon, to garnish
3 tbsp pine nuts, to garnish
INSTRUCTIONS
1. Heat the olive oil in a large pan over high heat. Lower the heat when it is foaming and add the onion. Cook, stirring, until softened adding the salt, pepper and red pepper flakes.
2. Stir in the diced zucchini (courgettes) and continue to cook for a couple of minutes. Add the pesto, vegetable stock, lemon juice and orzo, stirring everything together.
3. Bring to a simmer and cook for 10-12 minutes, stirring frequently to prevent the orzo from sticking. Add a splash of water or stock if the pan looks too dry.
4. Stir in the corn and peas and continue to cook until the orzo is cooked to your liking. I prefer it al dente as it gets a bit mushy if overcooked.
5. Add the tomatoes, mozzarella just before taking off the heat for melty gooey cheese goodness.
6. Sprinkle with the Parmesan, taste and adjust the seasoning if needed. Garnish with lemon zest, fresh herbs and pine nuts and serve with a side of crusty bread.
Dining and Cooking