Orzo with Artichoke Pesto and Grilled Corn

Name: Orzo with Artichoke Pesto and Grilled Corn
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 6 servings Freshly ground black pepper; 473 milliliters cherry tomatoes, halved (about 28); 2 ears corn, shucked and silks removed; 118 milliliters fresh flat-leaf parsley leaves; 710 milliliters 12 ounces frozen artichoke hearts, thawed (about; 1 clove garlic, smashed; 1 teaspoons kosher salt; 6 servings Kosher salt; 59 milliliters fresh lemon juice; 1 large Zest of lemon; 177 milliliters extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; 118 milliliters fresh oregano leaves; 454 grams orzo pasta; 355 milliliters grated Parmesan; 118 milliliters walnut halves, toasted (see Cooks Note)

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

Instructions

Watch how to make this recipe.

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

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Pasta

Drain and place in a large serving bowl.

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Bowl

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

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Grill Pan

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.

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Corn

Cooking Oil

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Pastry Brush

Grill

Remove the kernels with a large knife and add to the serving bowl.

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Knife

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.

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Salt And Pepper