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Zucchini Pesto Orzo: 15-Minute Summer Dream! ️ - Pesto orzo: Make this quick and delicious recipe in under 15 minutes! Easy, flavorful, and perfect for a speedy

Zucchini Pesto Orzo: 15-Minute Summer Dream!

This Pesto Orzo is a revelation for anyone seeking a fast, flavorful, and satisfying meal. Designed for speed and taste, this dish transforms simple ingredients like risoni, zucchini, peas, and vibrant pesto into a culinary delight. It's the perfect answer to 'what's for dinner?' when time is short but flavor is a must.
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Cook Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Sauce
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2/3 cup risoni
  • 1 tbsp olive oil
  • 2 1/2 tbsp basil pesto
  • 1 small onion, diced
  • 1 garlic clove, crushed
  • 3 cups zucchini, diced
  • 1 cup frozen peas, preferably defrosted
  • 1/4 tsp salt
  • Black pepper
  • Parmesan cheese, freshly grated

Method
 

  1. Bring 8 cups of water to a boil in a large saucepan.
  2. Add risoni and cook for 4 minutes, then add peas and cook for 1 minute more until al dente.
  3. Reserve 1/2 cup of pasta water, then drain risoni and peas.
  4. Heat olive oil in a fry pan over medium-high heat.
  5. Add garlic and onion; sauté for 1 minute until softened.
  6. Add zucchini and sauté for 2-3 minutes until tender and lightly golden.
  7. Stir in pesto, drained risoni and peas, reserved pasta water, salt, and pepper. Simmer for 1 minute until liquid is absorbed.
  8. Serve immediately, garnished generously with freshly grated Parmesan cheese.

Notes

- Use a good quality basil pesto for the best flavor.
- Don't overcook the orzo in the initial boil; it finishes in the pan.
- For a richer dish, add a splash of cream with the pesto.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.