Orzo with mint-walnut pesto and grilled corn

Orzo with mint-pesto and grilled corn

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!

In-Their-Husks Grilled Corn on the Cob

Orzo with mint-walnut pesto and grilled corn

serves 4 to 6
active time: 40 min

  1. 12 oz (340 g) orzo
  2. 2 teaspoons sea salt for the pasta water
  3. extra virgin olive oil
  4. 4 large ears fresh corn – grilled
  5. 3/4 cup mint-walnut pesto (or to taste)
  6. sea salt to taste

  1. 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).
  2. 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.
  3. 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.

Orzo with mint-pesto and grilled corn

pasta, orzo, mint pesto

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