Orzo is light and delicious, and makes for a versatile side dish. But add a refreshing, minty pesto and earthy, grilled corn to orzo… and it becomes a sublime summer pasta!
Orzo with mint-walnut pesto and grilled corn
serves 4 to 6
active time: 40 min
- Step 1: Bring 2 quarts of water to a boil. When the water is boiling, add the salt and the orzo. Cook pasta until tender but still al dente. Drain well and rinse under cold water until pasta is lukewarm. Shake off all excess water and place in a large bowl. Drizzle with a little olive oil and stir well (this will prevent the pasta from sticking together).
- Cook’s note: The pasta can be prepared up to 1 hour ahead. Cover with a clean kitchen towel and keep at room temperature until ready to assemble.
- Step 2: Grill the corn as per this recipe. Remove husks from the grilled corn and shave the kernels off the cobs with a sharp or serrated knife. Add the kernels and the mint-walnut pesto to the orzo and stir well. Add sea salt to taste and stir again. Transfer to a serving bowl and serve immediately as a side dish.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.