My dear friend Ann Gill first made me this dish many, many years ago.
It works as a vegetarian meal in its own right with the mix of pasta, protein and vegetables and seems to go well with almost anything. I am suggesting roasting zucchini (courgettes) and mixed peppers to top but I have also used mini tomatoes and red onions and eggplant (aubergines). I sometime throw in some olives at the end too. Thank you Ann!
- Olive oil
- Pesto, I have made my own, but I love the Costco one.
- Mixed Peppers, cut into one inch pieces
- Zucchini, cut into thick slices and halved if too large
- Mini Tomatoe, halved
- Feta Cheese, in a piece and cut into cubes. The Trader Joe's one in a blue box is my favorite.
- Pine Nuts, Toasted
- Fresh basil to finish
- Salt and Pepper
Heat oven to 425F
Put cut peppers and zucchini on a baking sheet and toss with some olive oil. Season well with salt and pepper and roast for around 35 minutes or until the edges are just beginning to catch.
Bring salted water and a splash of olive to boil in a large pot.
Add the orzo and cook according to the instructions until just al dente, or until it still has some bite.
Drain and immediately stir in some pesto. Keep adding until all the pasta has a good coating of pesto.
I like using shallowserving platters for this dish so I tip the pasta onto a flat platter at this stage.
Top with roasted vegetables, halved tomatoes and feta cheese.
Sprinkle toasted pine nuts and decorate with ton basil leaves.
Serve warm or at room temperature.