Orzo pasta tossed with sun-dried tomato pesto, herbs, and parmesan for a savory Mediterranean-inspired meal.
# Components:
→ Orzo Pasta
01 - 1 1/2 cups orzo pasta
→ Sun-Dried Tomato Pesto
02 - 1/2 cup sun-dried tomatoes in oil, drained
03 - 1/4 cup toasted pine nuts
04 - 2 cloves garlic
05 - 1/3 cup freshly grated parmesan cheese
06 - 1 cup fresh basil leaves, packed
07 - 1/3 cup extra-virgin olive oil, plus more as needed
08 - 1 tablespoon freshly squeezed lemon juice
09 - Salt and freshly ground black pepper, to taste
→ Garnish & Serving
10 - Additional grated parmesan cheese, for serving
11 - Fresh basil leaves
12 - Chopped toasted pine nuts (optional)
# Method:
01 - Bring a large pot of generously salted water to a rolling boil. Cook the orzo until just al dente, following package directions. Reserve 1/4 cup of the cooking water, then drain using a colander.
02 - In a food processor or blender, combine sun-dried tomatoes, pine nuts, garlic, parmesan, basil, lemon juice, a pinch of salt, and black pepper. Pulse until the mixture is coarse. With the machine running, slowly add olive oil until a thick, smooth pesto forms. Season to taste.
03 - Transfer the warm orzo to a large bowl. Add the sun-dried tomato pesto, tossing to coat thoroughly. Gradually mix in the reserved pasta water until the sauce reaches your preferred consistency.
04 - Divide among serving bowls. Top with extra grated parmesan, fresh basil leaves, and chopped toasted pine nuts if desired.
