ORZO WITH ARTICHOKE PESTO AND GRILLED CORN
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Brush the corn with the oil, using a pastry brush. Grill, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Remove the kernels with a large knife and add to the serving bowl.
- For the pesto: In a food processor, combine 2 cups artichokes, oil, walnuts, oregano, parsley, lemon juice, garlic, lemon zest, salt and pepper. Blend, scraping down the sides of the bowl, as needed, until the mixture is thick and smooth.
- Chop the remaining 1 cup artichoke hearts into 3/4-inch pieces and add to the serving bowl. Add the pesto, tomatoes and Parmesan. Toss until all the ingredients are coated. Add salt and pepper to taste and serve.
- Cook's Note: To toast the walnuts, preheat the oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet. Bake until lightly toasted, 8 to 10 minutes. Cool completely before using.
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Jakub Cieslak
[email protected]I love the combination of flavors in this dish. The artichoke pesto is creamy and flavorful, and the grilled corn adds a nice sweetness.
JACKSON ZULUFAT
[email protected]This dish is a great way to use up leftover orzo. It's also a great dish to make for a weeknight meal.
Candace Hendricks
[email protected]I didn't have any grilled corn, so I used frozen corn instead. It worked fine, but I think the dish would have been better with grilled corn.
Darrion Manning
[email protected]I had some trouble finding artichoke hearts, so I used canned artichokes instead. They worked just fine.
joy raj chowdhury
[email protected]The pesto was a little bland for my taste. I added some extra garlic and lemon juice to give it more flavor.
Akinloluwa Kayode
[email protected]This dish was a little too oily for my taste. I think I'll try it again with less olive oil.
Jems Lama
[email protected]I'm not a fan of artichokes, but I loved this dish. The pesto was so flavorful that it made me forget all about the artichokes.
Irakli Apriashvili
[email protected]This recipe is a great way to use up leftover grilled corn. It's also a great dish to make for a weeknight meal.
Amazing Media world
[email protected]I love the combination of flavors in this dish. The artichoke pesto is creamy and flavorful, and the grilled corn adds a nice sweetness.
Hanna Mostafa
[email protected]I've made this dish several times and it's always a crowd-pleaser. The pesto is especially delicious.
Hk Rukonamade
[email protected]This dish is perfect for a summer cookout. It's light and refreshing, and the grilled corn adds a nice smoky flavor.
Racheal Longford
[email protected]I'm a vegetarian and I love this dish. The artichoke pesto is so flavorful and the grilled corn adds a nice sweetness.
Sabir Jilalu
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the unique flavor combination.
Gracia Chidemo
[email protected]This recipe was easy to follow and the results were amazing! The orzo was cooked perfectly and the pesto was so creamy and flavorful.
vashu Bohora
[email protected]I'm not usually a fan of orzo, but this dish changed my mind. The pesto and grilled corn were so flavorful that they made the orzo really delicious.
Habib Asad
[email protected]This dish was a hit at my dinner party! The combination of artichoke pesto, grilled corn, and orzo was perfect. I especially loved the smokiness that the grilled corn added.