Creamy Pesto Orzo with Roasted Vegetables

• 12 ounces orzo pasta
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 tablespoons olive oil
• 1 cup fresh basil pesto
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Pepper, to taste
• Optional: pine nuts for garnish

Steps

1. 1 Preheat oven to 400°F. Toss cherry tomatoes, zucchini, and bell peppers with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. 2 Meanwhile, cook orzo in a large pot of salted boiling water until al dente. Drain and return to the pot.
3. 3 In a small saucepan, warm the remaining 1 tablespoon olive oil and stir in the pesto and heavy cream. Heat gently until combined.
4. 4 Pour pesto cream sauce over the orzo and stir until well coated.
5. 5 Add roasted vegetables to the orzo, toss to combine, and sprinkle with Parmesan cheese.
6. 6 Serve warm, garnished with pine nuts if desired.

Equipment

• Baking sheet
• Large pot
• Saucepan

Variations

• Add grilled chicken for a heartier meal.
• Experiment with different roasted veggies like broccoli or cauliflower.

Substitutions

• Substitute orzo with another pasta shape like farfalle or penne.

Pairings

• A crisp Pinot Grigio complements the dish beautifully.

Nutrition

Tips

• For a vegan version, use a vegan pesto and substitute nutritional yeast for Parmesan.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a bit of water to loosen.

Serving Suggestions

• Pairs well with a simple green salad or garlic bread.

FAQ