Description
A delicious and vibrant dish made with orzo pasta, sun-dried tomatoes, and a fresh pesto sauce, perfect for a quick meal or side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
- In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth to make the pesto.
- In a large bowl, mix the cooked orzo with the sun-dried tomatoes and pesto until well combined.
- Season with salt and pepper to taste.
- Serve warm or at room temperature, garnished with additional Parmesan if desired.
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- This dish can be served as a main course or a side dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Sun Dried Tomato, Orzo, Pesto, Italian Pasta, Vegetarian Dish