Orzo with Artichoke Pesto and Grilled Corn
Orzo with Artichoke Pesto and Grilled Corn might be just the main course you are searching for. One portion of this dish contains roughly 23g of protein, 53g of fat, and a total of 863 calories. This recipe serves 6. This recipe covers 29% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 35 minutes. If you have walnut halves, kosher salt, parmesan, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing
Watch how to make this recipe.
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.