Description
Bright and creamy orzo pasta mixed with sun-dried tomatoes and homemade pesto, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 12 ounces orzo
- 4 quarts well-salted water
- 1 cup packed fresh basil
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts)
- 1/2 cup extra-virgin olive oil
- 1 clove garlic
- 1 cup chopped oil-packed sun-dried tomatoes
- 1 tablespoon lemon juice
- 2–4 tablespoons reserved pasta water
Instructions
- Boil orzo in well-salted water until al dente, about 8–10 minutes.
- While the pasta cooks, pulse basil, Parmesan, pine nuts, olive oil, and garlic in a food processor to make pesto.
- Drain the orzo, reserving 1 cup of pasta water.
- Toss the orzo with pesto, sun-dried tomatoes, lemon juice, and reserved pasta water until glossy and well coated.
Notes
Always reserve pasta water for a silkier finish, and toast nuts for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg