Orzo with Artichoke Pesto and Grilled Corn Recipe

Name: Orzo with Artichoke Pesto and Grilled Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 pound orzo pasta; 2 ears corn, shucked and silks removed; 1 tablespoon extra-virgin olive oil; 12 ounces frozen artichoke hearts, thawed (about 3 cups); 3/4 cup extra-virgin olive oil; 1/2 cup walnut halves, toasted (see Cook's Note); 1/2 cup fresh oregano leaves; 1/2 cup fresh flat-leaf parsley leaves; 1/4 cup fresh lemon juice; 1 clove garlic, smashed; Zest of 1 large lemon; 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 cups cherry tomatoes, halved (about 28); 1 1/2 cups grated Parmesan; Freshly ground black pepper

Servings: persons

Kosher salt
1 pound orzo pasta
2 ears corn, shucked and silks removed
1 tablespoon extra-virgin olive oil
12 ounces frozen artichoke hearts, thawed (about 3 cups)
3/4 cup extra-virgin olive oil
1/2 cup walnut halves, toasted (see Cook's Note)
1/2 cup fresh oregano leaves
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh lemon juice
1 clove garlic, smashed
Zest of 1 large lemon
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups cherry tomatoes, halved (about 28)
1 1/2 cups grated Parmesan
Freshly ground black pepper

1
Bring a large pot of salted water to a boil over high heat.
2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3
Drain and place in a large serving bowl.
4
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
5
Brush the corn with the oil, using a pastry brush.
6
Grill, turning frequently, until the corn is tender, about 10 minutes.
7
Allow the corn to cool slightly.
8
Remove the kernels with a large knife and add to the serving bowl.
9
For the pesto: In a food processor, combine 2 cups artichokes, oil, walnuts, oregano, parsley, lemon juice, garlic, lemon zest, salt and pepper.
10
Blend, scraping down the sides of the bowl, as needed, until the mixture is thick and smooth.
11
Chop the remaining 1 cup artichoke hearts into 3/4-inch pieces and add to the serving bowl.
12
Add the pesto, tomatoes and Parmesan.
13
Toss until all the ingredients are coated.
14
Add salt and pepper to taste and serve.
15
Cook's Note: To toast the walnuts, preheat the oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet.
16
Bake until lightly toasted, 8 to 10 minutes.
17
Cool completely before using.

1366

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Kosher salt, 1 pound orzo pasta, 2 ears corn, shucked and silks removed, 1 tablespoon extra-virgin olive oil, and more.

Yes, Orzo with Artichoke Pesto and Grilled Corn falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orzo with Artichoke Pesto and Grilled Corn

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