Orzo with Cherry Tomatoes and Pesto
Orzo with Cherry Tomatoes and Pesto
Servings: 4
Prep time: 25 Minutes
Ingredients:
- 2 medium / Zucchini (about 6 ounces each), diced (about 2 1/2 cups)
- 1 large / yellow onion, thinly sliced
- 1/4 cup / extra-virgin olive oil, more for drizzling
- 1/4 to 1/2 tsp / red-pepper flakes, to taste, more as needed
- 1 1/2 tsp / fine sea salt, more to taste
- 1 3/4 cups / vegetable or chicken stock
- 1 cup / Orzo
- 1 lemon, zested and halved
- 1 cup / halved cherry or grape tomatoes
- 5 oz / fresh mozzarella, cut into cubes (1 cup)
- 1/2 cup / grated Parmesan (3 ounces), more for serving
- 1/4 cup / finely chopped mint, more for serving
- 1/2 cup / pesto, store-bought or homemade, more to taste
Instructions:
- In a large nonstick or well-seasoned cast-iron skillet over medium-high heat, combine the zucchini and onion with olive oil, the red-pepper flakes and 1 teaspoon salt. Cook the mixture, stirring once or twice, until the zucchini and onion turn golden brown, 10 to 12 minutes. Don’t stir too often, as it can impede browning.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and ½ teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Meanwhile, in a small bowl, toss together the tomatoes, mozzarella, a pinch of salt, a pinch of red-pepper flakes and a drizzle of olive oil, and let marinate while the orzo cooks.
- Once the orzo is ready, stir in the juice of ½ lemon, Parmesan, mint and pesto. Cover the pan, and cook for 1 minute, to finish cooking. Taste for seasoning and add more lemon juice or pesto, if needed. To serve, top with tomato-mozzarella mixture and sprinkle with more cheese and mint.