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Pesto Orzo with Roasted Vegetables, Feta Cheese and Toasted Pine Nuts

Pesto Orzo with Roasted Vegetables, Feta Cheese and Toasted Pine Nuts

As we are just getting to know each other, I want to share all my absolutely favorite, foolproof, you will love me and be so impressed, recipes with you. I also have, however, to warn you about my tendency to vagueness.  This pasta dish is a perfect example. 

 
 

My dear friend Ann Gill first made me this for lunch when we were neighbors in London. Many, many years ago. I have been making it on a regular basis ever since. 

 
 

This works as a meal in its own right. With the mix of pasta, protein and vegetables, it is perfect for vegetarians.  However, the real beauty of this dish is that it seems to go well with almost anything. I usually pair it with

Herb Roasted Salmon,

and

Orange and Beet Salad

but it works with beef, pork or chicken. The individual parts can also be made ahead, and transported in Ziploc bags if you are bringing the dish to a potluck.  When you are ready to assemble the pasta, you can you can do so in a matter of minutes. Afterwards, any leftover pasta keeps really well and makes a great grab and go lunch. What more can you ask of a recipe?

 
 

 I also like to serve the pasta on a large platter, rather than a bowl, the colors of the green pasta, roasted vegetables and creamy white feta make it really attractive. 

 
 

And the thorny question of quantities?I am going to try to give some guidance, since we are just getting acquainted. If I am serving more than one side dish, I use a small bag of Trader Joes orzo pasta for twenty people. On its own, that bag would easily feed ten. So, if you want enough for five to six people, half a small bag of pasta would be perfect. Add enough pesto to cover the pasta completely. For a whole bag of pasta, a small container of fresh pesto is usually enough. I love the large jar from Costco. Less stressful.

Thank you ANN!

Pesto Orzo with Roasted Vegetables, Feta Cheese and Toasted Pine Nuts

Yield: feeds a crowd

Pesto Orzo with Roasted Vegetables, Feta Cheese and Toasted Pine Nuts

Ingredients

  • Olive oil
  • Orzo (see above notes)
  • Pesto, I have made my own, but I love the Costco one (again, see above)
  • 2 Mixed Peppers, cut into one-inch pieces
  • 2 Zucchinis, cut into thick slices and halved if too large (feel free to add red onions or eggplant too)
  • Handful of mini tomatoes
  • Feta Cheese, 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

Instructions

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 per instructions until al dente, or until the pasta still has some bite.

Drain and immediately stir in some pesto. Keep adding until all the pasta has a good coating of pesto.

Carefully toast the pine-nuts in a skillet over a medium heat until golden brown.

To serve, spread pasta over a large platter and top with roasted vegetables, feta cheese, pine-nuts and fresh basil. Good warm or room temperature.

http://www.carolynsabsolutelyfabulousevents.com/recipes/pesto-orzo-with-roasted-vegetables-feta-cheese-and-toasted-pine-nuts/
Pesto Orzo with Roasted Vegetables, Feta Cheese and Toasted Pine Nuts

Yield: feeds a crowd

Pesto Orzo with Roasted Vegetables, Feta Cheese and Toasted Pine Nuts

Ingredients

  • Olive oil
  • Orzo (see above notes)
  • Pesto, I have made my own, but I love the Costco one (again, see above)
  • 2 Mixed Peppers, cut into one-inch pieces
  • 2 Zucchinis, cut into thick slices and halved if too large (feel free to add red onions or eggplant too)
  • Handful of mini tomatoes
  • Feta Cheese, 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

Instructions

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 per instructions until al dente, or until the pasta still has some bite.

Drain and immediately stir in some pesto. Keep adding until all the pasta has a good coating of pesto.

Carefully toast the pine-nuts in a skillet over a medium heat until golden brown.

To serve, spread pasta over a large platter and top with roasted vegetables, feta cheese, pine-nuts and fresh basil. Good warm or room temperature.

http://www.carolynsabsolutelyfabulousevents.com/recipes/pesto-orzo-with-roasted-vegetables-feta-cheese-and-toasted-pine-nuts/

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