Orzo Sun-Dried Tomato Pesto with Roasted Vegetables

• 8 oz orzo pasta
• 1 cup sun-dried tomatoes (not oil-packed)
• 1/2 cup packed basil leaves
• 1/4 cup pine nuts
• 1/3 cup grated Parmesan cheese
• 3 cloves garlic
• 1/4 cup olive oil
• 2 cups cherry tomatoes, halved
• 2 cups broccoli florets
• 1 zucchini, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Optional: Lemon zest for garnish

Steps

1. 1 Preheat oven to 400°F. Toss cherry tomatoes, broccoli, zucchini, and red bell pepper with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
2. 2 Meanwhile, make the pesto: Combine sun-dried tomatoes, basil, pine nuts, garlic, Parmesan, and 1/4 cup olive oil in a food processor. Pulse until smooth, adding a bit of pasta water if needed.
3. 3 Cook orzo according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
4. 4 Toss the cooked orzo with the pesto. Add roasted vegetables and a splash of pasta water to combine.
5. 5 Serve warm, garnished with lemon zest if desired.

Equipment

• Baking sheet
• Food processor
• Large pot
• Tongs

Variations

• Add grilled chicken for a protein boost.
• Swap orzo for another pasta shape like penne or fusilli.

Substitutions

• Use walnuts in place of pine nuts.
• Substitute spinach for basil if preferred.

Pairings

• White wine like Pinot Grigio.
• Sparkling water with lemon and mint.

Nutrition

Tips

• For a vegan version, substitute nutritional yeast for Parmesan cheese.
• Feel free to use whatever vegetables you have on hand for roasting.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat with a bit of extra pesto or olive oil.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with warm crusty bread for a satisfying meal.

FAQ