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Grilled Zucchini and Pesto Orzo

Print Recipe Pin Recipe
Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins
Servings 8 Servings

Ingredients
  

  • 5 oz Fresh Arugula
  • 4 oz Pkg Fresh Basil -Remove Stems 2.7oz once stems are removed
  • 1 Cup Cup Shredded Parmesan Cheese Approx. 3oz
  • 1/2 Cup Pecans 2oz
  • 2 Tablespoons Lemon Juice
  • 3 Whole Cloves Garlic
  • 1 1/3 Cup olive oil
  • 3/4 Teaspoon Salt

Pasta

  • 1 16 Ounce Pkg DaVinci Orzo Pasta
  • 1 Cup Pesto Use Store Bought Or Use Recipe Listed Above
  • 1 Medium Red Onion
  • 3 Zucchini Cut Into Spears

Instructions
 

Pesto

  • In a blender place the arugula, basil, olive oil, garlic, lemon, and salt. Process until smooth and not stringy.
  • Next add in the parmesan and pecans. Pulse until you achieve the desired consistancy. I like to have larger chunks of pecans in my pesto. If you prefer the consistancy be smoother, allow the mixture to blend longer. However, don't over-blend, causing the cheese to melt from the heat of the blades.

Orzo and Grilled Zucchini

  • In a large pot, cook the orzo pasta until al dente. Strain off the water and toss with 1 cup of the pesto while still warm.
  • Cut the Onions into rings and zucchini into spears. Place on a grill to cook. Turn Over halfway through cooking.
  • Serve the orzo tossed in the pesto, topped with the grilled zucchini and onions.