Pesto Orzo Recipe

Inspired by Atwood

Time30m

Serves4

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Ingredients

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Main Ingredients

1 cup Orzo pasta

4 oz Capicola, thinly sliced

2 cups Arugula

2 medium Shallots, sliced

1 cup Pistachios, chopped

1 cup Cherry tomatoes, halved

1 cup Pesto sauce

1 cup Heavy cream

3 tablespoons olive oil

1 to taste Celtic sea salt

1 to taste black pepper

Method

Cooking Instructions

Cook the Orzo

In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.

Prepare the Pesto Cream

In a medium saucepan, heat the olive oil over medium heat. Add the heavy cream and pesto sauce, stirring until well combined. Bring to a simmer, then reduce heat to low, allowing the sauce to thicken slightly.

Crispy Shallots

In a skillet, heat a bit of olive oil over medium heat. Add the sliced shallots and cook until golden brown and crispy. Remove from heat and drain on paper towels.

Combine Ingredients

In a large mixing bowl, combine the cooked orzo, arugula, cherry tomatoes, and capicola. Pour the pesto cream over the mixture and toss gently to coat. Season with salt and pepper to taste.

Serve

Serve the orzo mixture in bowls, garnishing with crispy shallots and chopped pistachios on top.